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Ingredientes
- 1 clove crushed garlic
- 1 small onion, chopped
- 1/2 cup chopped red and green bell pepper
- 1 tbsp butter
- 2 medium potatoes
- 28 oz chicken broth
- 1 15 oz can cream style corn
- 1/2 cup half and half or heavy cream
- 1 tbsp fresh parsley, chopped
Direcciones
- Saute bell peppers, garlic and onion in heavy saute pan until slightly softened. Set aside.
- Cut potatoes into 1/2 inch cubes. Place chicken broth in stockpot and heat. Add potatoes to broth and cook until softened.
- Add vegetables and corn to broth. Stir in half and half or heavy cream. Add salt and pepper to taste. Warm until heated through.
- Garnish with parsley to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 8 servings | |
| Calories 117 | |
| Calories from Fat 31 | 26% |
| Total Fat 3.59g | 4% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 348mg | 14% |
| Potassium 363mg | 10% |
| Total Carbs 19.75g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.62g | 2% |
| Protein 3.41g | 5% |
