Directions:
- In a large saucepan, saute the onions, celery, red and green peppers in 4 Tbsp of unsalted butter, stirring constantly, until onion is translucent, or about 5 minutes.
- Add the diced potatoes and broth, bring to a boil. Then turn down the heat, cover pan, and simmer for 10 minutes or until potatoes are just tender.
- Cream flour and melted butter together and set aside.
- Add corn, cream, and seasonings; mix well and then heat until small bubbles appear around the edges (scalding point).
- Add flour and butter mixture to the pan, bit by bit, stirring well after each addition. Simmer until thickened.
- Serve immediately with a sprinkle of parsley or freshly ground nutmeg. Can also be made ahead of time and kept warm in a crock pot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.06 Kcal (1260 kJ) | ||
| Calories from fat | 181.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.19g | 31% | |
|---|---|---|---|
| Cholesterol | 54.18mg | 18% | |
| Sodium | 918.45mg | 38% | |
| Potassium | 530.51mg | 11% | |
| Total Carbs | 25.91g | 9% | |
| Sugars | 5.2g | 21% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 4.92g | 10% | |
| Vitamin C | 29.1mg | 49% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.1mg | 6% | |
| Calcium | 127.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 100.05 Kcal (419 kJ) | ||
| Calories from fat | 60.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 31% | |
|---|---|---|---|
| Cholesterol | 18mg | 18% | |
| Sodium | 305.22mg | 38% | |
| Potassium | 176.3mg | 11% | |
| Total Carbs | 8.61g | 9% | |
| Sugars | 1.73g | 21% | |
| Dietary Fiber | 1.36g | 16% | |
| Protein | 1.64g | 10% | |
| Vitamin C | 9.7mg | 49% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 0.4mg | 6% | |
| Calcium | 42.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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