Yellow VelvetCarl Kleinebecker
Winner of Austin American Statesman contest.
- 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
In medium sauce pan simmer corn, cream, sugar, and salt/pepper.
Simmer 20 minutes. Cook squash in large pot in salted water, 15 to 20 minutes until soft.
Drain and puree in processor. Add squash to corn mix and simmer 15 minutes more.
Ten minutes before serving, add butter, tabasco and more salt/pepper to taste
From the kitchen of Ann Kleinebecker
Source: Carl Kleinebecker