Pumpkin and Corn Cream
Delicious corn and pumpkin cream with that autumn flavor that everyone loves. It’s a very easy recipe to prepare and has a unique taste. It’s a delicious and very quick dish to cook.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- 1 can sour cream, from Elote Herdez®
- 1 cup winter squash, make puree
- 1 cup cow's milk
- 1/4 onions, chopped
- 1 can corn kernels, Herdez®
- 1 tablespoon butter
- 1 cup granulated chicken bouillon, dissolved in water
- 1 pinch nutmeg powder
- salt, to taste
- pepper, to taste
Preparation
5 mins
15 mins
Low
- Sauté the onion and corn kernels in butter
- Pour the pumpkin puree and cook for a few minutes. NOTE: You can prepare the pumpkin puree when it's in season and store it in the freezer to use throughout the year.
- Add the corn cream, stir, and cook for a couple of minutes.
- Add the milk, broth, and nutmeg. Mix and cook for 5 minutes or until it starts to boil.
- Taste and add salt and/or pepper if necessary. If you prefer it not too thick, you can add more water or milk.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by