4 tablespoons butter
1/2 cup diced onion
1/2 cup diced bell pepper
1 teaspoon minced fresh garlic
10 ounces whole-kernel corn
1 (14 ounce) can cream-style corn
1 jalapeno, deseeded and minced
1 medium tomato, peeled and diced
1 teaspoon sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 dash Worcestershire sauce
1/2 cup whipping cream |
In a saucepan, melt butter on low fire. Add the onion, bell pepper, and garlic; saute until onions are clear. Stir often. Add whole-kernel corn, and stir well. Cook corn until tender. Add cream-style, jalapeno, tomato, sugar, salt, cayenne, black pepper, and Worcestershire; and stir and simmer for 2 minutes. Add whipping cream; stir and simmer for 2 additional minutes. Remove from heat. Put one-fourth of mixture in food processor and puree. Return puree to the pot, and mix well. |
