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Receta Creamed Corn With Bacon And Chanterelles

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Raciónes: 4

Ingredientes

Cost per serving $0.76 view details

Direcciones

  1. Bring a large pot of salted water to a rolling boil.
  2. Add in corn and cook 6 min.
  3. Drain and rinse under cool water to cold.
  4. Shave kernels off cobs with a sharp paring knife.
  5. Put the cream, the water, and half the corn in a blender and puree. Set corn puree aside.
  6. Heat a medium saucepan over medium heat.
  7. Add in bacon and cook till crisp, about 4 min.
  8. Drain on paper towels and wipe out pan.
  9. Heat butter over moderate heat in the same saucepan and add in chanterelles. Cook till golden brown, about 4 min.
  10. Add in corn, corn puree, scallions and lemon juice to pan.
  11. Season with salt and pepper.
  12. Simmer over medium heat till thickened, about 5 min.
  13. Add in bacon back to pan. Heat through.
  14. Stir and serve.
  15. Garnish with the minced parsley.
  16. My version of creamed corn is nothing like the mushy canned variety. I left half of the kernels whole for texture and I added bacon to give it a delicious smoky flavour. I love chanterelles but any wild mushroom variety can be used instead.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 100g
Recipe makes 4 servings
Calories 156  
Calories from Fat 119 76%
Total Fat 13.37g 17%
Saturated Fat 6.31g 25%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 130mg 5%
Potassium 157mg 4%
Total Carbs 7.29g 2%
Dietary Fiber 1.1g 4%
Sugars 1.27g 1%
Protein 3.11g 5%
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