Creamy Corn Sauce

Directions

1. 1
   Saute the shallots in the clarified butter in a 10 inch frying pan.
2. 2
   When tender, add corn and chilies.
3. 3
   Cook a minute or two then add the wine.
4. 4
   Boil to reduce by one-third.
5. 5
   Stir in the Cream and bring to a boil again.
6. 6
   Season to taste with salt and pepper.
7. 7
   Puree 2/3 of the corn sauce then stir back into remainder.
8. 8
   Serve warm with seafood cakes.