Directions:
- Thaw out the frozen corn and peas by running them under warm water in a strainer.
- Saute garlic, butter, mushrooms and chives in a large pan until butter is completely melted and mushrooms are soft.
- Add corn and peas and cook for about 2 minutes.
- Add the broth to the pan and bring to a boil.
- Cook until almost completely reduced and then add the cream to the pan.
- Once it has completely reduced, put into serving bowl or casserole dish and mix in parmesan until melted and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.55 Kcal (2167 kJ) | ||
| Calories from fat | 334.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.13g | 57% | |
|---|---|---|---|
| Cholesterol | 114.98mg | 38% | |
| Sodium | 1116.92mg | 47% | |
| Potassium | 313.76mg | 7% | |
| Total Carbs | 30.4g | 10% | |
| Sugars | 9.12g | 36% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 15.93g | 32% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.6mg | 14% | |
| Calcium | 305.8mg | 31% | |
| Amount Per 100 g | |||
| Calories | 189.98 Kcal (795 kJ) | ||
| Calories from fat | 122.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 57% | |
|---|---|---|---|
| Cholesterol | 42.21mg | 38% | |
| Sodium | 410mg | 47% | |
| Potassium | 115.18mg | 7% | |
| Total Carbs | 11.16g | 10% | |
| Sugars | 3.35g | 36% | |
| Dietary Fiber | 1.02g | 11% | |
| Protein | 5.85g | 32% | |
| Vitamin C | 5.1mg | 23% | |
| Iron | 1mg | 14% | |
| Calcium | 112.3mg | 31% | |
* 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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