- 1 brown onion, finely diced
- 4 cloves garlic, minced
- 2 bay leaves
- ½ tsp fennel seeds
- 2 Tbsp extra virgin olive oil
- 2 x 400g cans corn kernels, drained
- 1 cup white wine
- 2 cups water
- 300ml cream
- salt flakes and freshly-milled white pepper
1 Sauté the onion, garlic, bay leaves and fennel seeds in a medium saucepan over a moderate heat in olive oil for 5 minutes until well softened. Add the wine and bring to a boil.
2 Pour in the water and simmer until almost evaporated, then add the cream and pulse with a stick blender until a chunky sauce consistency forms. Season with salt and white pepper.