4 ounces (1 stick) margarine
1 small onion, diced
1 red bell pepper, diced
1 tablespoon chopped garlic
1 tablespoon chopped jalapeño
1 pinch black pepper
1 pinch cayenne pepper
1 pinch thyme
1 16-oz. can of corn, drained (reserve the juice)
1/2 cup all purpose flour
Cook on low for 5 minutes; then add:
4 cups chicken broth
1 16-oz. can creamed corn
Reserved juice from the can of corn
1/8 cup jalapeño juice (taken from a jar of peppers)
Milk, as needed for consistency
Servings |
4 |
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