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Creamed Corn & Spinach


By Food is my Love Language (Visit website)




At a recent Primavera Cooks! meeting I got to meet Executive Chef Ryan Clark, of Lodge on the Desert, and he was kind enough to share this recipe.  At the Lodge they serve this with Prosciutto Wrapped Halibut.   The potato "pearls" take a few more minutes, but it's worth the time for the visual appeal. The flavors are fantastic, but that's not surprising.  Have you ever tried a recipe with heavy cream and shallots that wasn't delicious?

Ingredients

2 cups corn, removed from cob
4 cups spinach, stems removed
1/4 cup shallots, minced
2 tablespoons butter
4 Yukon Gold potatoes, peeled
1 cup heavy cream
4 ounces Boursin cheese

Directions
Using a melon baller, scoop out rounds of potato.  You should get about 16 rounds.  Simmer in salted water until tender, about 6 minutes.  Remove and set aside.Heat a pan to medium heat and add butter,  Immediately, add shallots and corn.  saute a few minutes, season with salt and pepper.  Add cream and reduce by half.Add the spinach, boursin cheese, and reserved potato pearls.  cook until spinach is wilted and potatoes are warmed through.  season with salt and pepper.  serve the creamed corn and spinach underneath the halibut and garnish with fresh greens. 
Serves 4


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