CREAMY CORN SOUP RECIPE | ALLRECIPES
This soup is really easy to make, lower in fat than most cream soups, and delicious—especially if you are fighting off a cold! Try adding a chopped green chile pepper sautéed in the initial onion mixture or some small slices of chicken stirred in.
Provided by Abby
Categories Cream Soups
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition Facts : Calories 310.5 calories, CarbohydrateContent 46.4 g, CholesterolContent 22.2 mg, FatContent 10.9 g, FiberContent 3.9 g, ProteinContent 12.5 g, SaturatedFatContent 4.8 g, SodiumContent 1275.1 mg, SugarContent 13.2 g
PIRI-PIRI CHICKEN RECIPE | BBC GOOD FOOD
This oven-roasted chicken can also be spatchcocked and barbecued. If you don't like it too hot, adjust the amount of chillies in the piri-piri marinade
Provided by Tom Kerridge
Categories Dinner, Main course
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Cook Time 1 hours 40 minutes
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- To make the marinade, tip the dried chillies and the vinegar into a pan and bring to the boil. Remove from the heat and leave the chillies to soak until the vinegar is cold. Put the red chillies, garlic, soaked dried chillies and vinegar in a food processor and blitz. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside.
- Sit the chicken in a shallow dish and use a small knife to score all over with cuts 1cm deep. Make sure you do the legs and the underside. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least 4 hrs, but overnight would be better.
- When you’re ready to cook, heat oven to 180C/160C fan/gas 4. Roast the chicken for 1 hr, then turn the heat up to 220C/200C fan/gas 7 and cook for a further 30-35 mins until a crust has formed on the outside of the chicken.
- Remove from the oven and leave to rest for 30 mins. Serve with homemade wedges or jacket potatoes, coleslaw, some buttered corn cobs and chilli & mint peas.
Nutrition Facts : Calories 353 calories, FatContent 20 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.3 milligram of sodium
More about "dried corn cobs recipes"
PIRI-PIRI CHICKEN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 55 minutes
Category Dinner, Main course
Calories 353 calories per serving
- Remove from the oven and leave to rest for 30 mins. Serve with homemade wedges or jacket potatoes, coleslaw, some buttered corn cobs and chilli & mint peas.
VEGETARIAN CORN CHOWDER - FORKS OVER KNIVES
From forksoverknives.com
Reviews 4.4
Total Time 50 minutes
- Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.
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