Basic Creamed Corn

• 3 tablespoons butter or margarine
• 3 tablespoons flour, all-purpose
• 1 1/2 cups milk, whole warmed or light cream
• 3 cups corn cut from about 5 ears of corn
• 1 x salt to taste
• 1 x white pepper to taste
• 1 x chives chopped
• 1 x sweet red bell peppers julienne strips
• 1 x green bell peppers julienne strips
• 1 x carrots shredded
• 1 x mushrooms sauteed button
• 1 pinch curry powder
• 1 x bacon crumbled

1. Melt butter, stir in flour.
2. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling.
3. Add kernels and simmer about 3 minutes.
4. Season with salt and white pepper.
5. Leftover Creamed Corn; pureed in blender or food processor, makes a quick sauce for shrimp, scallops or crab.
6. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.
7. Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.

butter, flour, milk, corn, salt, white pepper, chives, sweet red bell peppers, green bell peppers, carrots, mushrooms, curry powder, bacon

Taken from recipeland.com/recipe/v/basic-creamed-corn-4334 (may not work)