Creamed cornBy Chatelaine
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- 2 tbsp butter
- 4 cups fresh corn kernels
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1 cup 10% cream
- MELT butter in a large saucepan over medium. Add corn kernels and cook until soft, 3 to 5 min.
- STIR in flour and salt. Add cream and simmer until thickened, about 5 min.
- PURÉE half of corn mixture, then return to saucepan and stir to combine.