Creamed Corn Potatoes

Creamed Corn Potatoes image Author: Canadian Living Credits: Creamed Corn Potatoes image

Combining two traditional seafood side dishes makes for a lot less work (not to mention less mess). For the sweetest frozen corn, look for the peaches and cream variety.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2014

Ingredients

  • 2 tablespoons butter
  • 900 g yellow-fleshed potatoes peeled and cut in 1/2-inch cubes
  • 1 clove garlic minced
  • 1 bay leaf
  • 4 cups fresh or frozen corn kernels
  • 3 green onions sliced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon each salt and pepper
  • 1 cup 10% cream

Method

In large nonstick skillet, melt butter over medium heat; cook potatoes, garlic and bay leaf, stirring often, until potatoes begin to brown, about 12 minutes. Stir in corn, green onions, paprika, salt and pepper; cook, stirring often, for 7 minutes for frozen corn, 9 minutes for fresh.

Whisk in cream; simmer until thickened, about 3 minutes. Discard bay leaf.


Make-ahead: Cover and keep warm for up to 1 hour.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 112 mg
  • Sugars 3 g
  • Protein 5 g
  • Calories 201.0
  • Total fat 7 g
  • Potassium 748 mg
  • Cholesterol 17 mg
  • Saturated fat 4 g
  • Total carbohydrate 34 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamed Corn Potatoes

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