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    You are in: Home / Recipes / Creamy Corn Recipe
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    Creamy Corn

    Creamy Corn. Photo by *Parsley*

    1/1 Photo of Creamy Corn

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    *Parsley*'s Note:

    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. ;)

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    Units: US | Metric


    1. 1
      Blend together half and half, bouillon cube, pepper, sugar, and minced onion in saucepan. Bring to a boil.
    2. 2
      Add corn to boiling liquid. Return to boil, reduce heat and simmer 5 minutes or until corn is done.
    3. 3
      Melt butter in separate small saucepan. Add flour and cook, stirring constantly, until paste is formed.
    4. 4
      Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to boil stirring constantly until thickened.
    5. 5
      Remove from heat.
    6. 6
      Sprinkle with chopped cilantro or parsley. Serve.

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    Nutritional Facts for Creamy Corn

    Serving Size: 1 (138 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 181.1
    Calories from Fat 95
    Total Fat 10.5 g
    Saturated Fat 6.1 g
    Cholesterol 28.8 mg
    Sodium 59.5 mg
    Total Carbohydrate 20.3 g
    Dietary Fiber 2.1 g
    Sugars 4.0 g
    Protein 4.2 g

    The following items or measurements are not included:

    vegetable bouillon cubes

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