Sunday, November 13, 2011
3-4 Cups Corn
1 TBS Earth Balance
5 Cups stock (Imagine NO Chicken)
1 yellow onion diced
1 large yukon gold potato diced
Salt and pepper to taste
1 diced tomato
In a skillet saute corn in EB until beginning to tender.
In a stock pot saute onion in a bit of oil until translucent, add diced potato and stock. Simmer 20 minutes or so or until potato is tender, stir in corn and cook about 10 minutes more.
Using a blender or food processor, puree half the mixture.