Creamy Corn and Fennel


  • 3 tablespoons butter
  • 1 small Fennel bulb, trimmed and chopped
  • 1 Onion, diced
  • 4 cups Corn kernels
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan
  • Coarse salt and freshly ground pepper


In large skillet, melt butter over medium-high heat. Add Fennel and Onion and sauté 5 minutes. Add Corn and broth, raise heat to high and cook, stirring, until liquid is nearly evaporated, 4 to 6 minutes. Slowly stir in cream, remove from heat, and stir in Parmesan. Season to taste with salt and pepper. Serves 6.

Fennel | Onion | Corn