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Basic creamed corn

Yield: 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

Instructions:

cut -from about 5 ears of corn Salt to taste White pepper to taste MMMMM----------------------ADD FOR VARIETY--------------------------- Chopped chives Julienne red pepper strips Julienne green pepper strips Shredded carrot Sauteed button mushrooms pn Curry powder Crumbled bacon 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.

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