Warms your bones with a dish of creamy comfort.
2 Tbsp. butter
1 large onion, chopped
3 cloves garlic, minced
1 tsp. salt
½ tsp. pepper
¼ tsp. dried oregano
1 Tbsp. flour
2 (12-ounce) cans undrained corn
2 cups chicken stock
¼ cup fresh parsley
2 cups half-and-half (I use fat-free)
1 jalapeno chili pepper, seeded, finely chopped
Shredded cheddar cheese
Chopped cooked chicken
Crumbled tortilla chips
Melt the butter in a large saucepan and sauté the onion over medium-low heat, about 3 minutes. Add garlic, salt, pepper, and oregano, and sauté an additional 2 minutes. Blend in flour; remove from heat. Add ½ of the corn, the chicken stock and the parsley to the saucepan, stirring to mix. Purée with a handheld mixer, food processor, or blender. Return to saucepan. Add half-and-half and the remainder of the corn. Bring to a boil, and then reduce to a simmer. Add jalapeno and simmer until ready to serve.
Excerpted from Mad About Food, the Junior League of Madison Cookbook.
|Madison Magazine - January 2007|