| Ingredients: 4 Cup(s) whole kernel corn, frozen 1/4 sliced onion, white 1 Clove(s) garlic 2 Cup(s) water 2 Tablespoon(s) butter 2 Tablespoon(s) flour 2 Cup(s) milk 3/4 Teaspoon(s) chili powder 1/8 Teaspoon(s) cumin 1 Pinch(s) salt 1/4 Cup(s) for garnish olives, green |
Directions:
Combine corn, onion, garlic clove and water in medium saucepan. Cover, simmer about 5 minutes, or until corn is tender. Discard garlic clove. Melt butter in heavy skillet. Blend in flour and stir over low heat for about 5 minutes. Do not brown. Combine corn mixture and flour roux and blend in small quantities in the blender. Return to saucepan. Add milk, chili powder, cumin. Reheat but do not boil. Taste for seasoning. Garnish with chopped ollives. |