Creamed Corn With Chanterrelle Mushrooms

"I got this recipe from Chef Jason Alley while taking a class on Southern Cooking on a cruise. I have made this at home several times and always LOVE it, posting it here not only to share but also so I don't lose the recipe again!"
 
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Ready In:
20mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Heat the butter in a saute pan over medium hest until it begins to froth.
  • Add onions and chanterelles, and cook untill the onion is translucent.
  • Deglaze the pan with the wine and reduce by half.
  • Add cream.
  • Reduce cream by half, add corn and cook 8-10 minutes.
  • Season ith salt and pepper, garnish with chives to serve.

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RECIPE SUBMITTED BY

<p>Loving life on the West Coast of Canada! I am currently working as a mental health outreach worker. It is a busy and demanding job that I love!</p> <p>I love to cook and my DH and I love to entertain! He is always in charge of serving the bevies while I stir the soup! <br /><br />About&nbsp;20 years ago I set a new years resolution to try at least one new recipe per week - now it is second nature to try several! Nothing scares me except BBQing steak! <br /><br />When I am looking for a traditional North American recipe that I can count on I always go back to the Five Roses Cookbook my mother used when I was a child (no you may not know how old it is)- for fun my favourite cookbook is the Mrs Beeton's guide to Household Management my mother recieved as a wedding gift - reading it provides some humour thank good ness we don't do things like that anymore! <br /><br />Best cooking compliment ever - my DH's adult son saying - eating here is like eating in a restuarant every night!</p>
 
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