Recipe by Frog City Café, Rayne, LA
Makes 4 servings
If freshly shucked corn is unavailable, frozen is an acceptable substitute, and canned will work. If using canned, use 2 cans (14.75 ounces each) of whole and 1 can cream-style (14.75 ounces).
Melt butter in a medium sized pot. Add onions, bell pepper, celery and garlic and sauté over medium heat for 8 minutes. Fold in corn and cook an additional 15 minutes. Remove about 1/4 of the corn mixture from the pot and puree it in a food processor. Return the pureed corn to the pot. Add the remaining ingredients and simmer for approximately 8 minutes. Serve over hot cooked rice.