- 3 (16 ounce) packagesfrozen white shoepeg corn, partially thawed
- 1⁄2 cup butter
- 2 cups milk
- 1 1⁄2-2 teaspoons salt
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Position knife blade in food processor bowl; add 1 package of corn. Process until smooth, stopping once to scrape down sides.
- Melt butter in large skillet over medium heat. Stir in pureed corn, remaining 2 packages corn, milk salt and pepper. Bring mixture to a boil, stirring constantly. Reduce heat and simmer 20 to 25 minutes or until liquid is absorbed, stirring often.