Wednesday, November 17, 2010

Old Fashioned Creamed Corn


Servings: 6 to 8
Preparation Time: 25 minutes


8 ears of fresh corn, kernels sliced from cob (about 4 cups) or 4 cups frozen kernels, thawed
2 tablespoons butter
1 medium white onion, diced (about 2/3 cup)
2 medium cloves garlic, minced (about 1 teaspoon)
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half & half
½ teaspoon ground nutmeg
Salt and freshly ground pepper


Cook the corn kernels in boiling water until tender, about 5 minutes. Drain and set aside.

Melt the butter in a pot over medium high heat. Add the onion and garlic to the pan and cook until soft, about 5 minutes. Reduce the heat to medium. Sprinkle the flour over the onion-garlic mixture.

Pour the chicken broth into the pan. Cook, whisking constantly, until smooth and beginning to thicken, about 2 to 3 minutes.

Slowly pour the half & half into the pan. Stir until smooth and thick, about 2 to 3 minutes more.

Add 3 cups of kernels to the mixture and stir. Cook for 5 minutes.

Remove the pan from heat. Use an immersion blender (or food processor) to coarsely puree this mixture.

Season the mixture with ground nutmeg, salt and pepper.

Stir in the remaining 1 cup of kernels.

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