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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Another from my stash of yellowed newspaper clippings. This is the best creamed corn recipe I have ever tasted. It is definitely not low-cal, but is is delicious. I have doubled and tripled this for large gatherings. Enjoy! Ingredients:
1 1/2 cups 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 (optional) |
Directions:
1. Blend together half and half, chicken bouillon cubes, pepper and sugar in saucepan. Bring to boil. Add corn to boiling liquid. Return to boil, reduce heat, and simmer for 3-5 minutes.
2. Melt butter in separate small saucepan. Add flour and cook, stirring constantly until paste is formed. Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to boil, stirring frequently, until thickened. Remove from heat. Sprinkle lightly with chopped parsley if desired.
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