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Add a photoServings: 4
Ingredients
- 3 Tbsp. Butter or possibly margarine
- 3 Tbsp. Flour
- 1 1/2 c. Warmed lowfat lowfat milk, whole lowfat milk or possibly light cream
- 3 c. Fresh corn kernels, cut from about 5 ears of corn Salt to taste White pepper to taste Minced chives Julienne red pepper strips Julienne green pepper strips Shredded carrot Sauteed button mushrooms pn Curry pwdr Crumbled bacon
Directions
- Heat butter, stir in flour. Add in lowfat milk slowly, stirring with whisk till completely blended, thickened and gently bubbling. Add in kernels and simmer about 3 min. Season with salt and white pepper.
- Leftover Creamed Corn; pureed in blender or possibly food processor, makes a quick sauce for shrimp, scallops or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 96 | 38% |
| Total Fat 10.86g | 14% |
| Saturated Fat 6.25g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 501mg | 21% |
| Potassium 456mg | 13% |
| Total Carbs 33.0g | 9% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.31g | 3% |
| Protein 9.13g | 15% |
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