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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From an old copy of the Simply Delicious section of the Sunday Parade magaine. A special comfort food..can be for brunch, snack or a light supper. I like to serve with my very flaky hot buttered biscuits. Nice while fresh corn is in the markets or with frozen (never canned) corn for Fall and Winter which are around the corner here but it was 32 degrees in International Falls, MN where there are no falls because they dammed up the river. Read more . Some day we will learn not to fool with mother nature for a paper mill. Necessary, I guess! Ingredients:
2 tablespoons unsalted butter |
2 tablespoons evoo |
2 cups chopped onions |
2 tablspoons all-pupose flour |
4 cups vegetable broth |
2 russet potatoes |
(8 oz. each) peeled and cut into 1/4 inch cubes |
1 cup half and half |
4 cups fresh corn kernels from approx. 8 ears corn |
1 dash tabasco sauce |
1 large yellow bell pepper cut into 1/4 inch cubes |
4 scallions (green onions) including 3 inches of green tops thinly sliced |
garnish with |
1 large yellow tor red omato cored, seeded and cut into 1/4 inch cubes |
1/3 cup fresh basil leaves (chiffonade for garnish) |
small chunks of avocado |
kosher salt and pepper mill pepper to taste |
Directions:
1. Melt butter and oil in a large pot over low heat
2. add the chopped onions and cook, sirring occasionally until wilted ( about 10 minutes)
3. Sprinkle with flour and cook, stirring for 5 minutes longer
4. add broth and diced potatoes
5. Continue cooking over medium heat until the potatoes are tener (about 12 - 15 minutes)
6. add the half and half , corn kernels, tabasco, salt and pepper
7. cook, stirring occasionally for 8 more minutes.
8. add diced bell pepper and scallions
9. adjust seasoning to your taste and cook over low heat for 5 minutes longer.
10. Serve immediately garnished with the diced yellow or red tomato and slivered basil leave, a few chunks of avocado too!
11. I add quick boiled or steamed shrimp for a little protein. Up to you.
12. That's it!
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