Corn With Chevre and Red Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 233.1
  • Total Fat: 9.3 g
  • Cholesterol: 20.8 mg
  • Sodium: 175.3 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 8.4 g

View full nutritional breakdown of Corn With Chevre and Red Peppers calories by ingredient
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From the dearly departed CHOW Magazine. From the dearly departed CHOW Magazine.
Number of Servings: 4


    1 1/2 Tbl unsalted butter
    2 shallots, thinly sliced
    3 cups, frozen corn kernels, thawed
    1/4 cup fat free half and half
    2.5 oz chevre
    4 oz jarred roasted red peppers, drained and diced
    1/2 Tbl chopped marjoram
    1/2 Tbl chopped italian parsley


In a medium saucepan over medium heat, melt the butter until it foams. Add the sliced shallots and cook, stirring occasionally, until they are soft and translucent. About 3 minutes.

Add the corn and half and half and let simmer until the half and half is slightly reduced, about 5 minutes.

Mix in the chevre until it's incorporated. Add the remaining ingredients and mix well. Season to taste. Serves 4 generously.

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.

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