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Ingredients
- 6 tablespoons (3/4 stick) butter
- 1/4 cup all purpose flour
- 3 cups half and half
- 5 cups frozen corn kernels, thawed
- 1/4 cup finely chopped shallot
- 1-1/2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground white pepper
- 1 7.41 ounce jar whole steamed or roasted peeled chestnuts (about 1-1/2 cups) cut into 3/4" pieces
- 1/4 cup chopped fresh chives
- 6 large eggs
Preparation
Step 1
Melt butter in saucepan over medium heat. Add flour, whisk 1 minute. Gradually whisk in half and half. Bring to boil. Reduce heat to medium, stir constantly until mixture thickens slightly, about 3 minutes. Add corn and next 5 ingredients, simmer 15 minutes to blend flavors, stirring often. Remove from heat, stir in chestnuts and chives. Transfer to large bowl. DO AHEAD. Can be made 1 day ahead. Cover, chill. Bring to room temperature or rewarm slightly in microwave before continuing.
Preheat oven to 375 degrees. Butter 13x9x2" glass baking dish. Whisk eggs 1 at a time into corn mixture. Transfer to prepared baking dish. Bake until puffed and golden, about 45 minutes. Serve hot.