Spicy Creamed Corn

This is a recipe I got from a Rachael Ray cookbook. I altered it a little to make it healthier!

• Ready In: 20 mins
• Serves: 9
• Yields: 6 cups

Ingredients

• 2  garlic cloves, chopped
• 1  tablespoon extra virgin olive oil
• 2  tablespoons lowfat margarine
• 1  large yellow onion
• 2  jalapeno peppers
• 1  small red bell pepper
• 2 (10 ounce) boxes frozen corn kernels
• 1 1⁄2 cups  chicken stock, Reduced Sodium
• 1⁄2 cup skim milk
• 1⁄2 tablespoon cornstarch
• 1⁄4 cup fresh parsley, chopped
• 2  tablespoons fresh cilantro, chopped

Directions

1. Preheat a skillet over medium-high heat with 2 tbsp EVOO and the butter. Add the onions, jalapenos, bell peppers, garlic, corn, salt and pepper. Cook for 4-5 minutes or until the onions are tender. Sprinkle with flour, and continue to cook for 1 minute. Whisk in the chicken stock and milk. Bring the corn up to a simmer and then lower the heat to medium-low and add in cornstarch; cook until thick and creamy, about 5 minutes. Finish the corn with parsley and cilantro.