Cook
with DelMonte

- Recipes

Ingredients
2 tbsp (30 ml) olive oil
1 onion, chopped
2 cloves garlic, chopped
2 stalks celery, chopped
2 potatoes, chopped
1 can whole kernel corn OR Del Monte Southwest, Mexican or Mediterranean corn medley
4 c (1 l) vegetable stock
2 tbsp (30 ml) flour
1/2 c (125 ml) non-dairy milk or 1/4 c (60 ml) non-dairy cream
2 tbsp (30 ml) parsley, freshly chopped
Salt and freshly ground pepper
Preparation
In a large pan on medium heat, add olive oil and sauté onion with garlic and celery for 5 minutes.
Add potatoes, corn and stock.
Bring to a boil, cover and simmer for 10 minutes.
Dissolve the flour in the non-dairy milk or cream and pour into the pan and stir. Continue cooking, stirring frequently for 5 minutes or until the stock has thickened.
Add parsley and season to taste.
You could also like


Taco salad





Sweet potato and corn bowl





Stuffed tomatoes with corn and beans





Californian corn salad





Corn flan, chorizo brunoise, burnt onions, bread croutons with olive oil, chives





Cornbread





Breakfast burritos





Corn flan, chorizo brunoise, burnt onions, bread croutons with olive oil, chives





Gourmet nachos





Corn and jalapeno salsa





Mexican corn salad (esquites)





Creamy burrata, grilled corn salsa & pesto




Recipe of
Émilie


Corn and jalapeno salsa





Southwest-style vegetable and quinoa patties in an air fryer




Recipe of
Katia


Veggie chili with corn





Creamy burrata, grilled corn salsa & pesto




Recipe of
Émilie


Creamy corn dip





Red Cabbage and corn Salad





Corn and jalapeno salsa





Easy Bean Enchiladas


