Ingredients
The following ingredients have 4 Servings
- 2 14.5 ounce canned corn
- 3/4 cup whole milk ((for a lighter dish, use non-fat, 1% or 2% but whole tastes best))
- 1/3 cup whipped cream cheese (or regular)
- 1 tablespoon unsalted butter
- 1 tablespoon gluten-free flour
- 1 garlic clove (grated)
- 1 teaspoon sugar ((I used monk fruit))
- salt (to taste (I used about 1/4 teaspoon-1/2 teaspoon))
- 1/2 teaspoon fresh black pepper
Instruction
- In a medium size saucepan heat the corn and milk until warm on medium-low heat. Add the cream cheese, flour, butter, grated garlic, sugar, salt, and pepper. Mix together until the cream cheese and butter are warmed and melted and it becomes thick, about 5 minutes.
- Remove 3/4 cup of the creamed corn and puree it in a food processor or blender. Then add it back into the pot and mix together before serving. Garnish with chives or fresh parsley.
