| 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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