Ingredients: 6 tablespoons butter 1/4 cup diced onion 1/2 cup diced celery 6 tablespoons all-purpose flour 2 (14.5 ounce) cans vegetable broth 2 (15 ounce) cans creamed corn 1 (15 ounce) can whole kernel corn, drained 2 tablespoons shredded carrot 1 cup half-and-half cream 3/4 cup skim milk 1/2 teaspoon ground nutmeg 1/4 teaspoon ground black pepper 1 pinch salt Total time: 35 min Directions:1. In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes. 2. Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more. |