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Recipe: Quick Company Creamed Corn
Categories: Post3
Yield: 8 servings
3 tb Butter
1 sm Onion -; (1/2 cup chopped)
1 Bag Frozen white corn
-- kernels - (16 oz); see *
-- Note
3/4 c Skim milk; divided
4 c Frozen yellow corn kernels -
-- (20 oz); see * Note
1/4 ts Salt; optional
Ground black pepper;
-- optional
Melt butter over low heat in a 3-quart or larger saucepan. Meanwhile, peel and finely chop onion. Add to pan; cook until soft, about 4 to 5 minutes, stirring frequently. While onion cooks, pour white corn kernels into a colander; rinse under lukewarm tap water for 1 minute. Drain well. Pour white corn and 1/2 cup milk into a food processor work bowl; process with steel blade until pureed, about 15 seconds. Set aside. Pour yellow corn kernels into colander; rinse under lukewarm tap water for 1 minute. Drain well. Transfer to a saucepan. Add white corn mixture and remaining 1/4 cup milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low; continue to cook, stirring from time to time. Add salt and pepper to taste. Continue to cook until heated through or until ready to serve. Yield: 8 servings.
Recipe Source: St. Louis Post-Dispatch - 11-09-1998 By Beverly Mills, with Alicia Ross
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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