Ingredients
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4 tablespoons butter
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1 large onion, chopped
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1 red pepper, cored and diced
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1 yellow pepper, cored and diced
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4 tablespoons flour
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4 cups vegetable broth (or chicken broth)
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16 ounces frozen corn kernels, thawed (or about 4 ears of fresh corn kernels)
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1/8-1/4 teaspoon saffron thread
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1 cup half-and-half
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1/4-1/2 teaspoon salt
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1/4 teaspoon white pepper
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1 tablespoon chopped fresh parsley
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1 -2 tablespoon chopped fresh parsley, for garnish
Instructions
- In a large saucepan, over medium-low heat, melt butter; add onion, red and yellow peppers and cook for 5 minutes, stirring often.
- Add flour, stir constantly until well combined.
- Add broth, corn, saffron, cream, salt, white pepper, and 1 tbsp parsley.
- Cover and simmer for 15 minutes, stirring occasionally.
- Serve with chopped fresh parsley on top.