- 1 tablespoon butter
- 1/2 cup chopped red bell pepper
- 1 tablespoon chopped fresh thyme
- 2 cups frozen whole-kernel corn, thawed
- 1 cup 2% reduced-fat milk
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- calories 129
- fat 4.7 g
- satfat 2.7 g
- sodium 152 mg
How to Make It
Melt butter in a medium saucepan over medium-high heat; swirl until butter foams. Add bell pepper and thyme; sauté 3 minutes. Add corn; sauté 2 minutes. Add milk, flour, and salt, stirring with a whisk. Cover; bring to a boil. Reduce heat to low, and simmer 15 minutes, stirring occasionally. Place 1/2 cup corn mixture in a mini food processor; process until smooth. Return to pan; stir well.
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