Corn Cream Sauce
A simple purée of corn simmered in our Fond de Poulet Gold--with a little white wine, thyme, and cream. It's superb spooned over sautéed sea scallops or trout, or as an accompaniment to grilled chicken or salmon.
2 tablespoons unsalted butter
1 cup diced onion
1/4 cup dry white wine
1 sprig fresh thyme or 1/4 teaspoon dried thyme
3 cups sweet corn kernels, fresh or frozen and thawed
Salt and ground black pepper
1/4 cup heavy cream
Melt the butter in a saucepan over medium-low heat. Add the onions and sauté until they are soft and translucent, 3-5 minutes.
Add the wine, the dissolved Fond de Poulet Gold® or Veggie-Stock Gold®, and the thyme, increase the heat, and bring the liquid to a boil. Add the corn, reduce the heat to medium-low, and simmer until the corn is tender, about 10-15 minutes. Remove the thyme sprig.
Purée the sauce in a blender until smooth, working in batches if necessary.
Return the sauce to the pan and season to taste with salt and pepper. Finish the sauce by whisking in the cream.
For a south-of-the-border twist, make Corn and Chile Cream Sauce: substitute 1/2 cup diced mild green chile, such as Anaheim, for 1/2 cup of the diced onion, and replace the thyme with 1/2 teaspoon minced chipotle (or to taste).