Bumblebee Stew

6-8 tablespoons butter

1 cup half-and-half

1 can (5 ounces) evaporated milk

1 tablespoon sugar

Pinch cayenne

1/2 teaspoon ground white pepper

1/2 teaspoon ground black pepper

1 pound corn, frozen or canned

1 can (14.5 ounces) diced tomatoes

71/2 ounces (half a 15-ounce can) black beans, drained and rinsed

1/2 pound chopped white onion

In a large soup pot, combine butter, half-and-half, evaporated milk, sugar and ground peppers over low heat; stir until well combined.

Add corn, tomatoes, beans and onions; raise heat to medium-high and cook 45 minutes or until onions are tender.

Serves four to six.

Patrick Reardon, Gumbo a Go Go, Palatine