From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute the asparagus, scallions and mushrooms in 2 Tablespoons butter in a skillet until the asparagus is tender. Mix the flour, 6 Tablespoons butter, salt and pepper in a bowl. Add some of the chicken broth and blend until smooth. Add the flour mixture, corn, remaining broth to the sauteed vegetables. Cook until heated through.
SERVES: 6
- 1 pound asparagus, cut up
- 3 scallions with tops, sliced
- 12 ounces mushrooms, sliced
- 2 Tablespoons butter
- 3 Tablespoons flour
- 6 Tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken broth
- 1 (11-ounce) can white Shoe Peg corn
- 2 cups light cream
TO PREPARE:
Saute the asparagus, scallions and mushrooms in 2 Tablespoons butter in a skillet until the asparagus is tender. Mix the flour, 6 Tablespoons butter, salt and pepper in a bowl. Add some of the chicken broth and blend until smooth. Add the flour mixture, corn, remaining broth to the sauteed vegetables. Cook until heated through.
SERVES: 6
