Creamy Sweet Corn and Peppers Recipe

Creamy Sweet Corn and Peppers
submitted by bahuja2001 at ifood.tv

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Oil60 Milliliter (4 tbsp)
 Butter1 Ounce (30 g)
 Onions2 Medium, finely chopped
 Garlic1 Clove (5 gm), crushed
 Green pepper1 Medium, cut into small dice
 Tomatoes6 , skinned, seeded and diced
 Frozen corn kernels8 Ounce (225 g)
 Chicken stock/Vegetable stock1⁄2 Pint (280 ml)
 Salt1 Pinch
 Double cream60 Milliliter (4 tbsp)
 Paprika1 Pinch

Nutrition Facts

Serving size

Calories 289 Calories from Fat 180

% Daily Value*

Total Fat 20 g31.2%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 11.4 mg

Sodium 111.7 mg4.7%

Total Carbohydrates 24 g8%

Dietary Fiber 4.1 g16.4%

Sugars 8.7 g

Protein 5 g9.4%

Vitamin A 27.7% Vitamin C 68.7%

Calcium 3.7% Iron 4.6%

*Based on a 2000 Calorie diet

Directions

1. Heat the oil in a large casserole and add the butter. When foaming, add the onions and garlic and cook, stirring frequently, for about 5 minutes or until both are soft and transparent but not browned.
2. Add the green pepper, tomatoes, corn and stock. Bring to the boil over high heat.
3. Reduce the heat, partially cover the casserole and allow to cook slowly for about 10 minutes, or until the corn is tender. Add salt and stir in the cream. Heat through, sprinkle with paprika and serve immediately.
Quantcast