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Ингредиенты
- 6 x Fresh sweet corn ears
- Â Â Melted butter for brushing corn
- 2 Tbsp. Unsalted butter
- 1 c. Peeled, diced onion
- 2 x Celery stalks diced
- 1 x Leek split, cleaned,
- Â Â and diced
- 1 lrg Sweet red pepper diced
- 2 tsp Grnd cumin
- 1 tsp Grnd coriander
- 1/2 tsp Salt
- 1/2 tsp Cayenne pepper
- 2 quart Chicken stock
- 8 ounce White or possibly yellow cheddar cheese grated
- Â Â (preferable extra-sharp cheese)
Инструкции
- Brush the corn lightly with butter and grill or possibly broil till toasted on all sides. Cut the roasted corn off of their cobs (about 3 c. cut corn), reserving the cobs.
- Heat the butter in a large, heavy-bottomed soup pot. Add in the corn, the diced vegetables and the seasoning and saute/fry till the vegetables are soft but not browned. Add in the chicken stock. Bring to a boil, then reduce to a simmer and add in the reserved corn cobs. Cook 40 to 45 min, remove the cobs and stir in the grated cheese. Serve immediately.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 8 servings | |
| Calories 295 | |
| Calories from Fat 215 | 73% |
| Total Fat 24.51g | 31% |
| Saturated Fat 15.2g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 790mg | 33% |
| Potassium 386mg | 11% |
| Total Carbs 9.32g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.6g | 2% |
| Protein 10.92g | 17% |
