Creamy Corn & Carrot Skillet

INGREDIENTS:

• 2 tsp vegetable oil

• 1 medium yellow onion- chopped

• 4 large carrots chopped (or 2 1/2 cups)

• 4 cloves garlic- minced

• 7 cups corn- fresh

• 8 oz light cream cheese- softened

• 3/4 cup low sodium chicken broth

• 1/2 cup grated parmesan cheese

• 1/4 tsp sage- dried

• 1 tsp smoked paprika

• 1 tsp celery salt

• 1/4 tsp basil- dried

• salt & pepper to taste

INSTRUCTIONS:

• Start a pot of boiling water for the corn.

• In a large hot skillet over medium high heat, heat two teaspoons of vegetable oil and add onions, garlic, and carrots. Cook until vegetables are softened. *Note carrots take the longest- you can add those a couple minutes before adding the onions and garlic, but I personally like them with a bit of a bite.

• Boil sweet corn for 4 minutes, remove from boiling water and chill in the sink. Cut kernels off of cob and measure 7 cups.

• When the vegetables are softened add frozen corn and all of the spices and cook until warmed through.

• Stir in chicken broth and cream cheese. Continue to stir until cream cheese is melted.

• Stir in parmesan cheese.

• Continue to cook over medium high heat for about 5-6 minutes longer stirring until sauce is thick and everything is combined well. Salt & Pepper to taste.

• Garnish with a tiny bit of minced fresh parsley if you'd like to add a pop of color! Enjoy.

Credit to: Skillet Creamed Corn and Carrots - The Skinnyish Dish