Prep 5 mins
Cook 15 mins
This recipe is from a neighbor. I added onion to it, but you can leave it out. It's a nice way to use all the fresh corn in the summer. I got a little freaked out by all that half and half cream, so I sometimes evaporated milk instead of half and half....or even half of the half and half and the rest 2% milk. But if you want the truly rich taste, you know what to do. ;)
- 1 1⁄4 cups half-and-half
- 2 vegetable bouillon cubes or 2 chicken bouillon cubes
- 1⁄4 teaspoon white pepper
- 2 teaspoons sugar
- 2 tablespoons minced onions
- 1 lb fresh corn, off the cob or 1 lb frozen corn, thawed
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon chopped cilantro or 1 tablespoon parsley
- Blend together half and half, bouillon cube, pepper, sugar, and minced onion in saucepan. Bring to a boil.
- Add corn to boiling liquid. Return to boil, reduce heat and simmer 5 minutes or until corn is done.
- Melt butter in separate small saucepan. Add flour and cook, stirring constantly, until paste is formed.
- Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to boil stirring constantly until thickened.
- Remove from heat.
- Sprinkle with chopped cilantro or parsley. Serve.