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Creamed Corn with Chile Recipe

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This recipe for Creamed Corn with Chile, by , is from Phi Sig Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anna Ellis
Added: Sunday, November 9, 2008


1 ½ tsp all-purpose flour
1 8-ounce can cream-style corn
½ of a 3-ounce package cream cheese, cut into cubes
1 8-ounce can whole kernel corn, drained
½ of a 4 ounce can diced Jalapeños (or chilies, for less spicy), drained
¼ cup shredded cheddar
¼ tsp bottled hot pepper sauce
1/8 tsp onion salt

In a medium sauce pan stir the flour into the cream-style corn. Add the cubes of cream cheese. Heat and stir on low heat until the cream cheese is melted.

Add whole Kernel corn, diced Jalapeños , half the shredded cheese, the hot pepper sauce, and onion salt. Cook and stir over medium heat till the mixture is thickened and bubbly; cook and stir on minute more.

Transfer to the serving bowl; sprinkle with the remaining shredded cheese.
Makes 3 to 4 servings




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