Basic Creamed Corn

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Title: Basic Creamed Corn
Categories: Corn, Starters
Yield: 4 servings

3 T Butter or margarine
3 T 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

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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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