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Categories:
onion red bell pepper butter flour chicken broth whole kernel corn cream-style potatoes chicken gravy cayenne pepper salt
Viewed: 3 - Published at: a year agoIngredients
- 12 small onion, chopped
- 14 cup chopped red bell pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 (14 ounce) can chicken broth
- 1 (14 ounce) can whole kernel corn, drained
- 1 (14 ounce) can cream-style corn
- 1 (14 ounce) canwhole potatoes, drained and chopped in large pieces
- 1 (14 1/2 ounce) can chicken gravy
- 18 teaspoon cayenne pepper
- salt and black pepper
Method
- Melt the butter over medium-high heat in a large sauce pan.
- Add the onions and peppers and cook just to translucent.
- Add the flour and stir and cook in the butter until it is a smooth paste.
- Continue to cook, stirring constantly until it is a golden color.
- Add the chicken broth gradually, stirring constantly until it is a smooth gravy.
- Turn the heat down to medium-low.
- Stir in both kinds of corn and the potatoes.
- Stir in the chicken gravy.
- Season with cayenne, salt and pepper to taste.
- Cook and stir over low heat to allow flavors to blend, about 15 minutes.
