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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I created this recipe for Thanksgiving dinner last year. It's very much a comfort food. My family loved the blending of the sweetness of corn with the earthiness of wild mushrooms. Ingredients:
1-1/3 cups frozen corn, thawed |
1/3 cup sliced fresh mushrooms |
4 teaspoons thinly sliced green onion |
2 tablespoons plus 1-1/2 teaspoons butter |
4 teaspoons king arthur unbleached all-purpose flour |
1/2 cup chicken broth |
1/3 cup heavy whipping cream |
dash each salt and pepper |
1/3 cup frozen peas, thawed |
2 tablespoons shredded parmesan cheese |
Directions:
1. In a small skillet, saute the corn, mushrooms and onion in butter until mushrooms are tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add the cream, salt and pepper; stir in peas and cheese. Yield: 2 servings.
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