Yield: 1 servings
|1 medium||Onion; (small dice)|
|1 teaspoon||Minced garlic|
|6||Ears corn stripped of the kernels|
|Salt and pepper to taste|
|1 quart||Corn stock|
|1 quart||Heavy cream|
|10 ounces||Yellow corn meal|
|1 medium||Onion; medium dice|
Place all ingredients in a stock pot, cover with cold water. Simmer for 40 minutes and strain.
Melt butter in a large sauce pan, over low heat, and cook the onions and garlic for 3 minutes. Add the corn kernels, cook 1 minute. Season with salt and pepper. Add stock and cream bring to a boil. Slowly whisk in cornmeal and cook for 3 minutes. Add chives, stir, and serve.
Converted by MC_Buster.
Per serving: 3587 Calories (kcal); 365g Total Fat; (89% calories from fat); 26g Protein; 74g Carbohydrate; 1336mg Cholesterol; 13388mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 6½ Vegetable; 0 Fruit; 73 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0001 Converted by MM_Buster v2.0n.