Follow these steps for perfect results
Half & Half
Chicken Bouillon Cubes
White Pepper
Sugar
Frozen Cut Corn
Thawed
Butter
Flour
Parsley
Chopped
In a saucepan, blend together the half & half, chicken bouillon cubes, white pepper, and sugar.
Bring the mixture to a boil over medium-high heat.
Add the thawed frozen cut corn to the boiling liquid.
Return the mixture to a boil, then reduce the heat to low.
Simmer for 3-5 minutes, stirring occasionally, until the corn is heated through and the sauce has thickened slightly.
Expert advice for the best results
For a thicker consistency, use a cornstarch slurry instead of flour.
Add a pinch of nutmeg for a warm, comforting flavor.
Garnish with chopped chives or green onions for added freshness.
Everything you need to know before you start
5 minutes
Can be made a day ahead and reheated.
Serve in a bowl and garnish with parsley.
Serve as a side dish with roasted chicken or pork.
Serve alongside mashed potatoes and green beans.
A buttery Chardonnay pairs well with the creaminess of the corn.
Discover the story behind this recipe
A classic comfort food, often served during holidays and family gatherings.
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