| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cklive16 | 8 | Servings | |
INGREDIENTS
| 6 | Fresh sweet corn ears | |
| Melted butter, for brushing | ||
| corn | ||
| 2 | T | Unsalted butter |
| 1 | c | Peeled, diced onion |
| 2 | Celery stalks, diced | |
| 1 | Leek, split cleaned | |
| And diced | ||
| 1 | Sweet red pepper, diced | |
| 2 | t | Ground cumin |
| 1 | t | Ground coriander |
| 1/2 | t | Salt |
| 1/2 | t | Cayenne pepper |
| 2 | qt | Chicken stock |
| 8 | oz | White or yellow cheddar |
| cheese grated | ||
| preferable extra-sharp | ||
| cheese |
INSTRUCTIONS
Brush the corn lightly with butter and grill or broil until toasted on all sides. Cut the roasted corn off of their cobs (about 3 cups cut corn), reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately. This recipe yields 8 to 10 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Michael Lomonaco From the TV FOOD NETWORK - (Show # CL-8689) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 04-12-1999 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 347
Calories From Fat: 163
Total Fat: 18.4g
Cholesterol: 52.3mg
Sodium: 1239.2mg
Potassium: 481.8mg
Carbohydrates: 22g
Fiber: 1.8g
Sugar: 6.8g
Protein: 23.9g