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Categories:
garlic extra-virgin olive oil margarine yellow onion peppers red bell pepper corn kernels chicken stock milk cornstarch fresh parsley fresh cilantro
Viewed: 47 - Published at: 6 years agoIngredients
- 2 garlic cloves, chopped
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lowfat margarine
- 1 large yellow onion
- 2 jalapeno peppers
- 1 small red bell pepper
- 2 (10 ounce) boxes frozen corn kernels
- 1 1/2 cups chicken stock, Reduced Sodium
- 1/2 cup skim milk
- 1/2 tablespoon cornstarch
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
Method
- Preheat a skillet over medium-high heat with 2 tbsp EVOO and the butter. Add the onions, jalapenos, bell peppers, garlic, corn, salt and pepper. Cook for 4-5 minutes or until the onions are tender. Sprinkle with flour, and continue to cook for 1 minute. Whisk in the chicken stock and milk. Bring the corn up to a simmer and then lower the heat to medium-low and add in cornstarch; cook until thick and creamy, about 5 minutes. Finish the corn with parsley and cilantro.
