Recipe by SteelerSue
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!
Top Review by Sydney Mike
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]
- 1 1⁄2 cups half-and-half
- 2 chicken bouillon cubes
- 1 dash white pepper
- 2 teaspoons sugar
- 2 (10 ounce) packages frozen corn, thawed
- 2 tablespoons butter
- 2 tablespoons flour
- parsley, chopped (optional)
Directions See How It's Made
- 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.
- 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.