INGREDIENTS:
2 tsp vegetable oil
1 medium yellow onion- chopped
4 large carrots chopped (or 2 1/2 cups)
4 cloves garlic- minced
7 cups corn- fresh
8 oz light cream cheese- softened
3/4 cup low sodium chicken broth
1/2 cup grated parmesan cheese
1/4 tsp sage- dried
1 tsp smoked paprika
1 tsp celery salt
1/4 tsp basil- dried
salt & pepper to taste
INSTRUCTIONS:
Start a pot of boiling water for the corn.
In a large hot skillet over medium high heat, heat two teaspoons of vegetable oil and add onions, garlic, and carrots. Cook until vegetables are softened. *Note carrots take the longest- you can add those a couple minutes before adding the onions and garlic, but I personally like them with a bit of a bite.
Boil sweet corn for 4 minutes, remove from boiling water and chill in the sink. Cut kernels off of cob and measure 7 cups.
When the vegetables are softened add frozen corn and all of the spices and cook until warmed through.
Stir in chicken broth and cream cheese. Continue to stir until cream cheese is melted.
Stir in parmesan cheese.
Continue to cook over medium high heat for about 5-6 minutes longer stirring until sauce is thick and everything is combined well. Salt & Pepper to taste.
Garnish with a tiny bit of minced fresh parsley if you'd like to add a pop of color! Enjoy.
