| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Corn, Starters | 4 | Servings |
INGREDIENTS
| 3 | tb | Butter or margarine |
| 3 | tb | Flour |
| 1 1/2 | c | Warmed lowfat milk, whole milk or light cream |
| 3 | c | Fresh corn kernels, cut from about 5 ears of corn |
| Salt to taste | ||
| White pepper to taste | ||
| Chopped chives | ||
| Julienne red pepper strips | ||
| Julienne green pepper strips | ||
| Shredded carrot | ||
| Sauteed button mushrooms | ||
| pn | Curry powder | |
| Crumbled bacon |
INSTRUCTIONS
ADD FOR VARIETY Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper. Leftover Creamed Corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin. Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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