2 tablespoons butter
1 cup white wine
2 teaspoons vanilla extract
1 cup chopped fresh parsley
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup chopped corn
1/2 cup chopped fresh parsley
2 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon salt
2 teaspoons ground cloves
2 teaspoons dried oregano
1 pinch ground nutmeg
1 teaspoon dried basil
In a medium bowl, cream together butter, white wine, vanilla and parsley. Mix gently in remaining parsley. Cover and refrigerate any remaining parsley.
In a large saucepan, combine butter, wine, onion, green bell pepper, corn, parsley and onion; saute over medium heat until all vegetables are tender.
Stir in garlic, thyme, sage, salt, cloves and oregano. Reduce heat to low and simmer for 45 minutes. Stirring continually, cook until sauce thickens.
Return pan to medium heat and add chicken broth and 1/3 cup water. Bring to a boil over medium heat, stirring occasionally, and cook for 30 minutes. Add corn and pecans, reduce heat to low and simmer for 10 minutes.
Return pan to medium heat and add remaining parsley, stirring often, and cook for 5 minutes, stirring occasionally. Return mixture to medium heat and allow to heat through. pour soup over corn and pecan mixture and serve immediately.