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    You are in: Home / Recipes / Reuben's Creamed Corn Recipe
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    Reuben's Creamed Corn

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    SteelerSue's Note:

    Another from my stash of yellowed newspaper clippings. This is the best creamed corn recipe I have ever tasted. It is definitely not low-cal, but is is delicious. I have doubled and tripled this for large gatherings. Enjoy!

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    Ingredients:

    Serves: 6-8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Blend together half and half, chicken bouillon cubes, pepper and sugar in saucepan. Bring to boil. Add corn to boiling liquid. Return to boil, reduce heat, and simmer for 3-5 minutes.
    2. 2
      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 frequently, until thickened. Remove from heat. Sprinkle lightly with chopped parsley if desired.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on April 01, 2012

      55

      Except for using some vegetable boullion instead fo the chicken variety, I made this recipe pretty much as given & was able to share it with my vegetarian son & his wife! A very nicely satisfying & comforting cream of corn dish, for sure, & I think I"ll keep the recipe around for awhile! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Reuben's Creamed Corn

    Serving Size: 1 (123 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 214.4
     
    Calories from Fat 105
    49%
    Total Fat 11.7 g
    18%
    Saturated Fat 6.9 g
    34%
    Cholesterol 32.7 mg
    10%
    Sodium 379.8 mg
    15%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 2.3 g
    9%
    Sugars 1.7 g
    6%
    Protein 5.1 g
    10%

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