Creamy Corn Sauce

1. 1

   Saute the shallots in the clarified butter in a 10 inch frying pan.

2. 2

   When tender, add corn and chilies.

3. 3

   Cook a minute or two then add the wine.

4. 4

   Boil to reduce by one-third.

5. 5

   Stir in the Cream and bring to a boil again.

6. 6

   Season to taste with salt and pepper.

7. 7

   Puree 2/3 of the corn sauce then stir back into remainder.

8. 8

   Serve warm with seafood cakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.