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  Basic Creamed Corn
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 139
Ingredients:
3 tbsp Butter or margarine
3 tbsp Flour
1 1/2 cup Warmed lowfat milk, whole milk or light cream
3 cup Fresh corn kernels, cut from about 5 ears of corn
Salt to taste
White pepper to taste

MMMMMADD FOR VARIETY

Chopped chives
Julienne red pepper strips
Julienne green pepper strips
Shredded carrot
Sauteed button mushrooms
pinch Curry powder
Crumbled bacon
Instructions:
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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