Title: Cream Corn
Categories: Vegetable Blank
Yield: 4 Servings

1	tb	BUTTER
2	tb	FLOUR
1	c	MILK
1 1/2	c	FROZEN CORN
		SALT AND PEPPER TO TASTE

MELT BUTTER IN POT ADD FLOUR AND BLEND WELL OVER MEDIUM HEAT, ADD MILK TO MIXTURE AND STIR CONTINUOUSLY UNTIL THICK. POUR INTO FOOD PROCESSOR AND ADD 1/2 c OF CORN. PUREE AND RETURN TO POT ADD REMAINING CORN AND HEAT UNTIL CORN IS HOT. MILK CAN BE ADDED IF MIXTURE IS TO THICK. By "Jyoti X Ananthanarayanan;951;temp6;" on

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