Creamy Sweetcorn And Peppers
Ingredients
4 Tbsp. oil
2 Tbsp. butter
2 medium onions, minced
1 clove garlic, crushed
1 medium green pepper, dices small
6 tomatoes, skinned, de-seeded, and diced
1 C. frozen corn
1 1/4 C. chicken broth
pinch salt
4 Tbsp. heavy cream
pinch paprika
Cooking Instructions
Heat the oil in a deep pot or Dutch oven and add the butter. When foaming, add the onions and garlic and cook, stirring frequently, for about 5 minutes or until both are soft and transparent, but not browned. Add the green pepper, tomatoes, corn, and broth. Bring to a boil over high heat. Reduce the heat, partially cover the pot and allow to cook slowly for about 10 minutes, or until the corn is tender. Add salt and stir in the cream. Heat through, sprinkle with paprika, and serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)