Total Time
15mins
Prep 0 mins
Cook 15 mins

This is an adopted recipe that goes with the seafood cakes recipe that I also adopted.

Ingredients Nutrition

Directions

  1. Saute the shallots in the clarified butter in a 10 inch frying pan.
  2. When tender, add corn and chilies.
  3. Cook a minute or two then add the wine.
  4. Boil to reduce by one-third.
  5. Stir in the Cream and bring to a boil again.
  6. Season to taste with salt and pepper.
  7. Puree 2/3 of the corn sauce then stir back into remainder.
  8. Serve warm with seafood cakes.

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