Serves:

Ingredients:

2 ea Shallots, chopped
1 c Whole kernel corn, drained
1/4 c Poblano chili, chopped fine
1 x Salt to taste
1 T Clarified butter
1/2 c Dry white wine
1 c Heavy cream
1 x White pepper to taste

Method:

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.