Directions:
- For the roux: Melt 2 cups butter in a saucepan; add flour and cook over low heat, stirring constantly for 4 to 6 minutes.
- Cook corn in boiling, salted water to cover; until tender.
- Remove corn and reserve half the corn stock; cut kernels from the cob.
- Melt remaining butter in large saucepan.
- Add onions, peppers, celery and garlic; saute for a minute.
- Add shrimp stock or clam juice, wine and thyme; bring to the boil.
- Add roux and whisk in until thickened.
- Add cream and reduce temperature to simmer.
- Add the reserved corn stock (about 2 cups), Tabasco and seasoning salt; continue cooking for about 5 minutes.
- Add remaining ingredients and simmer until completely heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3702.87 Kcal (15503 kJ) | ||
| Calories from fat | 1992.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 221.38g | 341% | |
|---|---|---|---|
| Cholesterol | 1079.81mg | 360% | |
| Sodium | 4986.58mg | 208% | |
| Potassium | 517.31mg | 11% | |
| Total Carbs | 282.69g | 94% | |
| Sugars | 233.59g | 934% | |
| Dietary Fiber | 12.19g | 49% | |
| Protein | 133.6g | 267% | |
| Vitamin C | 30.2mg | 50% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 7.7mg | 43% | |
| Calcium | 132.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 543.71 Kcal (2276 kJ) | ||
| Calories from fat | 292.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.51g | 341% | |
|---|---|---|---|
| Cholesterol | 158.56mg | 360% | |
| Sodium | 732.21mg | 208% | |
| Potassium | 75.96mg | 11% | |
| Total Carbs | 41.51g | 94% | |
| Sugars | 34.3g | 934% | |
| Dietary Fiber | 1.79g | 49% | |
| Protein | 19.62g | 267% | |
| Vitamin C | 4.4mg | 50% | |
| Vitamin A | 0.3mg | 60% | |
| Iron | 1.1mg | 43% | |
| Calcium | 19.5mg | 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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