2 large onions, thinly sliced
500 ml whipping cream 2 cup
2 peppers, diced
500 g zucchini, diced 1 lb
1 L corn kernels, thawed 3 3/4 cup
Combine onions and cream in heavy skillet; bring to a boil over medium-high heat. Cover and boil gently until onions are almost tender, about 8 minutes. Uncover; boil until liquid is slightly reduced, about 4 minutes. Add pepper and zucchini. Cover; cook until almost tender, about 5 minutes. Add corn; reduce heat and simmer uncovered until vegetables are tender and sauce thickens, stirring occasionally, 6 minutes. Season with salt and pepper.
Serves 8