1 lb. whole frozen corn 12 oz. whipping cream 1.5 T. clear butter 1.5 T. flour 1/2 tsp. salt 2 T. sugar 1/2 tsp. Accent 3 T. Parmasan cheese
Cook the corn until almost done. Make a paste with butter and flour. Add cream to thicken. Simmer 5 minutes and season. Return corn to cream and bring to boil over low heat. Stir in parmasan cheese. Heat. Serve.
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