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Creamed Corn With Chanterrelle Mushrooms

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“I got this recipe from Chef Jason Alley while taking a class on Southern Cooking on a cruise. I have made this at home several times and always LOVE it, posting it here not only to share but also so I don't lose the recipe again!”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the butter in a saute pan over medium hest until it begins to froth.
  2. Add onions and chanterelles, and cook untill the onion is translucent.
  3. Deglaze the pan with the wine and reduce by half.
  4. Add cream.
  5. Reduce cream by half, add corn and cook 8-10 minutes.
  6. Season ith salt and pepper, garnish with chives to serve.

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