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Categories:Viewed: 35 - Published at: 3 years ago
Ingredients
- 2 c. fresh-cut kernel corn or 2 c. frozen corn
- 1 (13 3/4 oz.) can chicken broth
- 1 c. chopped celery with leaves
- 1/4 tsp. hot pepper sauce
- 1/4 tsp. nutmeg
- 1/2 tsp. black pepper
- 1 c. light cream or whole milk
Method
- In medium saucepan, combine 1 cup kernel corn with the chicken broth.
- Simmer, covered, 5 minutes until corn is tender.
- Puree in a food processor or blender.
- Return the creamed corn to the saucepan together with the remaining cup of kernel corn, celery, hot pepper sauce, nutmeg and pepper.
- Simmer, covered, 5 minutes longer.
- Stir in the light cream or milk.
- Heat to the simmering point.
- Serve hot. Makes 4 servings.
