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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Reuben's Steakhouse served this delicious and rich corn with their meals. It is a favorite for our special occasions. Ingredients:
1/2 cup half-and-half |
2 chicken bouillon cubes |
1 dash white pepper |
2 teaspoons sugar |
2 (10 ounce) packages frozen corn, thawed |
2 tablespoons butter |
2 tablespoons flour |
parsley, chopped |
Directions:
1. Blend together the half and half, chicken bouillon cubes, pepper and sugar in a saucepan.
2. Bring to a boil.
3. Add corn to boiling liquid.
4. Return to boil, reduce heat and simmer 3 to 5 minutes.
5. Melt butter in separate small pan.
6. Add flour and cook, stirring constantly, until paste is formed.
7. Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to boil, stirring frequently, until thickened.
8. Remove from heat.
9. Sprinkle lightly with chopped parsley.
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