2 ea Shallots, chopped 1 tb Clarified butter
1 c Whole kernel corn, drained 1/2 c Dry white wine
1/4 c Poblano chili, chopped fine 1 c Heavy cream
1 x Salt to taste 1 x White pepper to taste
aute the shallots in a 10 inch frying pan in the clarified Butter. hen
tender, add corn and Chilies. Cook a minute or two then add the ine. BOil
to reduce by one-third. Stir in the Cream and bring to a Oil again. Season
to taste with Salt and Pepper. Puree 2/3 of the orn Sauce then stir back
into remainder. Serve warm with seafood akes.
