Ingredients:
1 20 ounce bag of frozen corn, steamed to cook
2 cloves of garlic, minced
1 small yellow onion, diced
1 jalapeno, minced
2 cans of chicken broth
1 cup of heavy cream
salt n' peppa to taste
optional: a dash of red pepper flakes
Sauté corn, garlic and onion in a bit of olive oil over medium-high heat. Cook until onions are translucent and corn is soft. Once these ingredients are cooked, remove one cup of them and put the rest in a blender. Puree until soupy. Add this puree back to a large saucepan with the cup of the corn mixture you pulled out as well as the broth. Bring to a boil, then reduce to a simmer. Add remaining ingredients and simmer for 5 minutes before serving hot.
Amy and Chad Whited author the funny, informative Triangle Honeymoon blog. Every Tuesday, they offer an exclusive post just for Durham Magazine readers. And be sure to check out their new column, House & About, in the print edition!
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