Directions:
- Purée 3 cups corn kernels with 2 cups water until smooth. Strain mixture through sieve. Discard solids.
- Heat oil in large skillet over medium heat, add leeks and salt, and sauté 1 minute. Add remaining 5 cups corn, and sauté 2 minutes more.
- Add corn purée to corn-leek mixture, and bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring often. Mixture should be thick and creamy. Remove from heat, and stir in dill. Season with salt and pepper, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.81 Kcal (1025 kJ) | ||
| Calories from fat | 59.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.66g | 10% | |
|---|---|---|---|
| Sodium | 300.94mg | 13% | |
| Potassium | 431.32mg | 9% | |
| Total Carbs | 39.79g | 13% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 6.09g | 12% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 144.41 Kcal (605 kJ) | ||
| Calories from fat | 35.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 10% | |
|---|---|---|---|
| Sodium | 177.52mg | 13% | |
| Potassium | 254.43mg | 9% | |
| Total Carbs | 23.47g | 13% | |
| Sugars | 3.02g | 20% | |
| Dietary Fiber | 2.76g | 19% | |
| Protein | 3.59g | 12% | |
| Vitamin C | 1.7mg | 5% | |
| Iron | 0.3mg | 3% | |
| Calcium | 12.3mg | 2% | |
* 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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