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Yellow Velvet

CarlCarl Kleinebecker

Winner of Austin American Statesman contest.

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Serves 6
total time:
1 hr

Save this recipe 3
Save this recipe 3
Serves 6
total time:
1 hr


  • 2 cups corn (fresh or frozen)
  • 1/2 cup heavy cream
  • 2 tsp sugar
  • 1 lb yellow squash, trimmed
  • 6 tablespoons butter in pats
  • a few drops Tabasco sauce
  • salt and pepper to taste
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  • 1

    In medium sauce pan simmer corn, cream, sugar, and salt/pepper.

  • 2

    Simmer 20 minutes. Cook squash in large pot in salted water, 15 to 20 minutes until soft.

  • 3

    Drain and puree in processor. Add squash to corn mix and simmer 15 minutes more.

  • 4

    Ten minutes before serving, add butter, tabasco and more salt/pepper to taste

Recipe Notes

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From the kitchen of Ann Kleinebecker

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