From Free Press Journal
Ingredients
3 cups frozen whole kernel corn or 6 fresh ears of corn
1-1/2 cups chicken broth
1 cup milk or light cream
Some black and red pepper
1/2 cup crumbled cheese
Method
- Cut off the kernels from the ears if you are using fresh corn on the cob.
- In a blender, combine half of the corn and all of the broth together.
- Blend until almost smooth.
- Combine the broth mixture and the remaining corn in a large saucepan.
- Stir in milk or light cream.
- Add pepper.
- Heat thoroughly.
- Top with each serving with cheese and garnish with whole peppers if desired
Non Veggies Index
