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Ingredientes
- 1 1/2 tsp Onion pwdr
- 1 tsp Salt (omit if canned stock Is used)
- 1 tsp Sweet paprika
- 1 tsp Garlic pwdr
- 3/4 tsp Dry mustard
- 1/4 tsp Black pepper
- 1/4 tsp White pepper (I didn't have Any)
- 2 c. Minced onion, in all
- 1 c. Minced celery, in all
- 4 c. Fresh corn kernals, in all (see below)
- 2 c. Stock, in all (or possibly one 14.5 Ounce can of stock)
- 1/2 c. Apple juice
- 1/2 c. Prune juice (or possibly one 5.5 Ounce can)
- 1 x Red bell pepper, minced
- 1/2 c. Evaporated skim lowfat milk (or possibly 1/2 c Mixed double strength from Dry)
- 1/4 c. Non-fat lowfat milk pwdr
Direcciones
- 1) Combine seasoning mix ingredients in a small bowl 2. Combine 1 c. onions, 1/2 c. celery and 2 c. corn in a blender (or possibly food processor)
- with 1/2 c. stock. Puree till completely smooth. 3. Place the pureed mix in a warm skillet and cook scraping periodically for 12 to 13 min. Prudhomme says this is the most important step in developing the flavor. Cook a few min till a crust forms, scrape of the crust in and mix well. Allow another crust to create, blend in and repeat till the mix is very thick and dark brown. 4. At the end of 12 min or possibly so, add in apple and prune juice, remaining vegetables, seasoning mix and stock.
- Scrape to clear bottom of skillet and bring to a boil. Reduce heat and cook 35 min, checking bottom of skillet for sticking (expecially near the end) 5. Combine dry lowfat milk pwdr and evaporated lowfat milk till compleletely dissolved. Add in to skillet while stirring, bring to a simmer and cook 5 min.
- Prudhomme says to use the freshest and sweetest corn available. This time of year I figured frzn corn would be better than fresh, so I used Green Giant Extra Sweet, that was actually a little too sweet. I think it was one of those new hybrids which are super sweet and also extra crispy. To make it again I'd use half extra sweet and half regular. I also threw in the last of a can of golden brown hominy, that actually made a nice contrast in taste and texture, so actually next time I might end up with three kinds of corn in it - how's which for gourmet cooking! The red bell pepper was my idea, since I thought the color would be a nice touch. Tastes wonderful. I bought the tiny cans of prune juice since I figured I wouldn't be able to use up a big jar. I also just used dry lowfat milk made up double concentrated instead of evaporated lowfat milk.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1382g | |
| Calories 652 | |
| Calories from Fat 108 | 17% |
| Total Fat 12.26g | 15% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 4328mg | 180% |
| Potassium 2651mg | 76% |
| Total Carbs 107.23g | 29% |
| Dietary Fiber 11.6g | 39% |
| Sugars 81.4g | 54% |
| Protein 31.98g | 51% |
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