Yield: 4 servings
|3 tablespoons||Butter or margarine|
|1½ cup||Warmed lowfat milk, whole milk or light cream|
|\N \N||Chopped chives|
|\N \N||Julienne red pepper strips|
|\N \N||Julienne green pepper strips|
|\N \N||Shredded carrot|
|3 cups||Fresh corn kernels, cut from about 5 ears of corn|
|\N \N||Salt to taste|
|\N \N||White pepper to taste|
|\N \N||Sauteed button mushrooms|
|\N pinch||Curry powder|
|\N \N||Crumbled bacon|
ADD FOR VARIETY
Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.
Leftover Creamed Corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.
Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.