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Home -> Fruits, grains & veggies -> Veggies
Ingredients (view qty in metric system instead) 6 cups fresh or frozen, thawed corn kernels, divided 1 tbsp. olive oil 1/2 cup chopped onion 1 small clove garlic, peeled and minced 3 tbsp. all purpose flour 1 1/2 cups chicken broth 2 cups heavy or whipping cream Directions Cook 1 cup corn kernels in boiling salted water about 2 minutes until tender. Drain, cool under cold running water , drain again and set aside. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook about 3 minutes until softened. Add flour and cook, stirring, 2 minutes. Whisk in broth. Cook, whisking, until mixture thickens and boils. Stir in cream and heat to a simmer. Add remaining 5 cups corn kernels and simmer about 10 minutes, stirring occasionally, until thickened. Remove pan from heat and cool 3 minutes. Pour mixture into a food processor and puree coarsely. Return to saucepan and stir in 1 cup reserved corn kernels. Heat through and serve. Serves 4 to 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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