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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Delightfully refreshing. For spicy taste-substitute green chiles for green pepper. Add a dollop of salsa or sour cream and chopped chives to enhance the flavor. Ingredients:
3/4 cup onion, diced |
1/4 cup green pepper, diced |
2 tablespoons butter, melted |
2 cups corn, cut from cob, about 4 ears |
2 cups chicken broth |
1 1/2 teaspoons sugar |
salt, to taste |
1/3 teaspoon white pepper |
3/4 cup half-and-half cream |
tabasco sauce, to taste |
1 (4 ounce) jar pimiento, diced (optional) |
Directions:
1. Sauté onion and peppers in butter in a large saucepan for 3 minutes, stirring occasionally.
2. Add corn; cook 3 minutes, stirring constantly.
3. Stir in chicken broth, sugar, salt and white pepper.
4. Cover, reduce heat to low and simmer 10 minutes.
5. Stir in half and half; cook until thoroughly heated.
6. DO NOT BOIL.
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