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Categories:Viewed: 1 - Published at: 6 years ago
Ingredients
- 3/4 cup onion, diced
- 1/4 cup green pepper, diced
- 2 tablespoons butter, melted
- 2 cups corn, cut from cob, about 4 ears
- 2 cups chicken broth
- 1 1/2 teaspoons sugar
- salt, to taste
- 1/3 teaspoon white pepper
- 3/4 cup half-and-half cream
- Tabasco sauce, to taste
- 1 (4 ounce) jar pimiento, diced (optional)
Method
- Saute onion and peppers in butter in a large saucepan for 3 minutes, stirring occasionally.
- Add corn; cook 3 minutes, stirring constantly.
- Stir in chicken broth, sugar, salt and white pepper.
- Cover, reduce heat to low and simmer 10 minutes.
- Stir in half and half; cook until thoroughly heated.
- DO NOT BOIL.
