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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I've had this recipe for a year; and am posting it for a member who is looking for a bridal shower menu recipe; the theme being around the fall season. I have not tried this recipe, but now that it is out, in my hands and my soup fetish is in full gear, I can't wait to try it myself! I was not very sure on the cook time, I gave it 30 minutes but the time may be less. And only 5 minutes prep. Ingredients:
1/4 cup butter |
2 (11 ounce) cans white shoepeg corn (drain but reserve liquid) |
1/2 cup sweet onion, diced and drained |
1/2 cup walnuts, chopped |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 pinch ground nutmeg |
2 tablespoons butter |
6 tablespoons flour |
4 cups whole milk |
Directions:
1. Melt 1/4 cup butter in 2 qt skillet, while peeling and dicing onion.
2. Drain corn and reserve liquid.
3. Add nuts and onions to skillet, cook on medium and stir for 30 seconds; add corn and saute, allowing brown particles to form.
4. Stir the particles from the bottom of pan, and continue to brown for 5 minutes, but DO NOT BURN.
5. Add salt and pepper (now it should look dirty).
6. In the pan, move aside the corn mixture, making room for the remaining butter and flour, browning the flour in the butter and eventually stir into corn mixture when browned.
7. Add reserved corn liquid reserve and slowly add milk, one cup at a time, thickening after each addition.
8. *Ifmultiplying this recipe, use a larger pan and add a bit more time for browining.
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