Spicy Creamed Corn

Name: Spicy Creamed Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 cups, 9 serving(s)
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

Submitted by CourtneysCakeBalls

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

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Ready In:: 20mins
Ingredients:: 12
Yields:: 6 cups
Serves:: 9

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

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.