Creamed Corn With Peppers And Cheddar

1. 1

   Melt butter in a shallow pan over medium high heat. Add in shallots and peppers and cook for 1 minute. Add in the corn and cook until all of the veggies are softened.

2. 2

   Pour half the vegetable mixture into the bowl of a food processor with about 1/4 cup of the cream. Puree until mostly smooth. A little chunkiness is OK. Add the puree back into the pan and pour in the remaining cream. Add in cheese and cook until thickened, about 5-8 minutes. Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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