MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Basic Creamed Corn
  Categories: Corn, Starters
       Yield: 4 servings
  
       3 T  Butter or margarine
       3 T  Flour
   1 1/2 c  Warmed lowfat milk, whole
            -milk or light cream
       3 c  Fresh corn kernels, cut
            -from about 5 ears of corn
            Salt to taste
            White pepper to taste
 
 MMMMM----------------------ADD FOR VARIETY---------------------------
            Chopped chives
            Julienne red pepper strips
            Julienne green pepper strips
            Shredded carrot
            Sauteed button mushrooms
         pn Curry powder
            Crumbled bacon
  
   Melt butter, stir in flour. Add milk slowly, stirring with whisk until
   completely blended, thickened and gently bubbling. Add kernels and
   simmer about 3 minutes. Season with salt and white pepper.
   
   Leftover Creamed Corn; pureed in blender or food processor, makes a
   quick sauce for shrimp, scallops or crab. Mix cooked seafood into
   corn sauce, simmer gently and spoon over a toasted English muffin.
   
   Although any variety of fresh corn will do, white, thin-skinned
   kernels make a superb creamed vegetable dish.
  
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