1 Tbsp. butter
1 Tbsp. fresh ginger, very finely minced
68 garlic cloves, finely minced
1-1/2 cups carrots, peeled and cut
into 1/4-in. cubes
1/3 cup chicken stock
1 tsp. sugar
2-1/2 cups corn
Salt and freshly ground pepper
Melt butter in a big saucepan. Add ginger
and garlic; cook 12 min. or until beginning to soften.
Add carrots, stock, and sugar; bring to a boil. Reduce heat,
cover, and cook 68 min. Add corn and heat through. Taste
and season. Serve hot.