Photo: Jason Wallis; Styling: Missie Neville Crawford
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
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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Great side dish! We served with CL's Savory Pan-Fried Chicken with Hot Sauce (also from Jan/Feb 2014) but I can see myself making this with other dishes as well. Made as is, but may consider adding a touch of cayenne pepper depending on what I'm serving it with.