Vegetable Side: Creamed Corn

By SharonE

Ingredients

• 1 1/2 16-oz. packages frozen shoepeg corn, partially thawed and divided
• 1/4 cup butter
• 1 cup milk
• 1 tsp. salt
• 1/4 tsp. pepper

Preparation

Step 1

Position knife blade in food processor bowl; add 8 oz. of corn. Process until smooth, stopping to scrape down sides.

Melt butter in a large heavy skillet over medium heat. Stir in pureed corn, remaining package of corn, milk, salt, and pepper. Bring to a boil, stirring constantly; reduce heat, and simmer, stirring often, 20-25 minutes of until desired thickness.