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• Faux Maque Choux (Cajun Corn and Tomato Stew)

  1 tablespoon butter

  2 teaspoons vegetable oil

  4 slices cooked bacon, finely chopped

  1/2 cup onion, finely diced

  1/2 cup celery, finely diced

  2/3 cup green pepper, finely diced

  1 cup frozen white corn kernels

  1 cup fat-free, low-sodium chicken broth

  1 tablespoon all-purpose flour

  1 (14.5-ounce) can petite-diced tomatoes

  3 cups frozen yellow corn kernels

  2 teaspoons bottled minced garlic

  1 teaspoon sugar

  1/2 teaspoon dried oregano

  1/2 teaspoon salt

  1/4 teaspoon black pepper

  1/8 teaspoon cayenne pepper, or to taste

  1/4 teaspoon dried thyme

  HEAT the butter and oil over medium heat in a 3-quart or larger pot with a lid. Add the bacon, onion, celery and green pepper. Stirring occasionally, cook until the vegetables are soft, about 4 to 5 minutes.

  PUREE the white corn and chicken broth in a blender or food processor until corn is pulverized. Set aside.

  SPRINKLE flour evenly over cooked vegetables. Stirring constantly, cook about 90 seconds longer, forming a blonde roux. Add the tomatoes and their juice and corn-broth puree. Add the yellow corn, garlic, sugar, oregano, salt, black and cayenne peppers and thyme. Stir well, making sure to scrape up any bits from the pot bottom.

  COVER and bring to a low boil. When the mixture boils, reduce heat to low and simmer 10 minutes to blend flavors and thicken. Serve immediately or simmer until ready to serve, up to 30 minutes.

  NOTE: For a spicier dish, add Tabasco sauce to taste. Leftovers can be refrigerated up to 5 days and reheated.

  YIELD: 4 main-dish or 8 side-dish servings.

  PER SERVING (side dish): 130 calories; 4g protein; 22g carbohydrate; 4g fat (27% of calories from fat, 2g saturated); 6mg cholesterol; 3g fiber; 300mg sodium.