Directions:
- In a medium saute pan, saute peppers in 1/4 cup butter. Add corn, sugar, milk, salt, and pepper and bring to a boil. Meanwhile, in a small saucepan, make a roux with the remaining 1/4 cup butter and the flour by cooking it over low heat for a couple minutes until a pale yellow color. Add roux to corn mixture. Cook until thickened and then serve.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.89 Kcal (2168 kJ) | ||
| Calories from fat | 217.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.17g | 37% | |
|---|---|---|---|
| Cholesterol | 62.23mg | 21% | |
| Sodium | 1779.17mg | 74% | |
| Potassium | 452.5mg | 10% | |
| Total Carbs | 68.78g | 23% | |
| Sugars | 36.54g | 146% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 7.31g | 15% | |
| Vitamin C | 23.7mg | 39% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 10.3mg | 57% | |
| Calcium | 98.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 192.53 Kcal (806 kJ) | ||
| Calories from fat | 80.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 37% | |
|---|---|---|---|
| Cholesterol | 23.14mg | 21% | |
| Sodium | 661.43mg | 74% | |
| Potassium | 168.22mg | 10% | |
| Total Carbs | 25.57g | 23% | |
| Sugars | 13.58g | 146% | |
| Dietary Fiber | 1.54g | 17% | |
| Protein | 2.72g | 15% | |
| Vitamin C | 8.8mg | 39% | |
| Vitamin A | 0.3mg | 29% | |
| Iron | 3.8mg | 57% | |
| Calcium | 36.5mg | 10% | |
* 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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