Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 1 small | Onion -; (1/2 cup chopped) |
| 1 \N | Bag Frozen white corn kernels - (16 oz); see * Note |
| ¾ cup | Skim milk; divided |
| 4 cups | Frozen yellow corn kernels - (20 oz); see * Note |
| ¼ teaspoon | Salt; optional |
| \N \N | Ground black pepper; optional |
* Note: We like to buy frozen corn in bags for this recipe because it thaws faster and contains no sauce. To double this recipe, process the white corn in 2 batches and proceed with the recipe.
Melt butter over low heat in a 3-quart or larger saucepan. Meanwhile, peel and finely chop onion. Add to pan; cook until soft, about 4 to 5 minutes, stirring frequently. While onion cooks, pour white corn kernels into a colander; rinse under lukewarm tap water for 1 minute. Drain well. Pour white corn and ½ cup milk into a food processor work bowl; process with steel blade until pureed, about 15 seconds. Set aside. Pour yellow corn kernels into colander; rinse under lukewarm tap water for 1 minute. Drain well. Transfer to a saucepan. Add white corn mixture and remaining ¼ cup milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low; continue to cook, stirring from time to time. Add salt and pepper to taste. Continue to cook until heated through or until ready to serve. Yield: 8 servings.
Recipe Source: St. Louis Post-Dispatch - 11-09-1998 By Beverly Mills, with Alicia Ross
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