Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 1/4 cup all-purpose flour

  3. 2 cups frozen corn niblets, thawed

  4. 1/2 cup butter

  5. 1 medium onion, finely chopped

  6. 1 medium green pepper, seeded and chopped

  7. 1 pint heavy whipping cream

  8. 1 teaspoon chicken base

  9. Salt and pepper to taste

  10. 1 (8-count) package frozen miniature pie shells

Instructions Jump to Ingredients ↑

  1. Bake pie shells according to package directions.

  2. Meanwhile make a roux: In a heavy sauce pan add oil. Once oil is hot, slowly stir in flour and cook, stirring constantly, until roux is golden brown. Remove from heat.

  3. In a saucepan, combine remaining ingredients, except tomatoes, and bring to a boil. Stir in the roux and cook until thickened and creamy. Remove from heat and add tomatoes.

  4. If desired, spoon the mixture into baked miniature pie shells and serve.


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