Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter or margarine 3 c Fresh corn kernels, cut
3 tb Flour -from about 5 ears of corn
1 1/2 c Warmed lowfat milk, whole Salt to taste
-milk or light cream White pepper to taste

----------------------ADD FOR VARIETY---------------------------
Chopped chives Sauteed button mushrooms
Julienne red pepper strips pn Curry powder
Julienne green pepper strips Crumbled bacon
Shredded carrot

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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