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Cream of corn


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  • 2 tbs unsalted butter
  • 1 pound frozen corn, thawed (2 ears if using fresh)
  • 3/4 cup milk
  • 2 tbs chopped fresh chives
  • 1 tbs flour



Step 1

Melt butter in a medium saucepan over medium-high heat. Add corn and 1/4 tsp salt and pepper; cook, stir occasionally, about 5 minutes; stir in flour; add milk, bring to a boil. Reduce heat to medium low; simmer, stirring until thickened, about 5 minutes; stir in chives. Season to taste.

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