Recipe - Creamy Corn Sauce

2 Shallots, chopped
1 tablespoon Clarified butter
1 cup Whole kernel corn, drained
One half cup Dry white wine
One fourth cup Poblano chili, chopped fine
1 cup Heavy cream
Salt to taste
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 onethird. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini