Creamed Corn

When you hear cream corn, you automatically think of that stuff that comes in a can. This, is not that stuff! This recipe is heavy in cream, a little sweet and has a hint of nutmeg. I like to use two different types of corn, sweet white and sweet yellow. Use whatever you like, just make sure the package says, "super sweet" or "sweet."

3 tbs butter

1/4 cup chopped onion

1 tbs flour

5 cups frozen corn, thawed

1 1/2 cups heavy cream

4 ounces softened cream cheese

2-3 tbs white sugar

1 tsp cracked black pepper

dash of ground nutmeg

salt to taste

Melt butter in a saucepan. Add onion and cook until translucent. Add flour, stir and cook for a couple minutes. Whisk cream into butter/flour mixture, whisk over medium heat until smooth. Add cream cheese, sugar, pepper and nutmeg and stir until cream cheese has melted. Stir in corn, reduce heat to low and cook an additional 10-15 minutes. Salt to taste. For thinner sauce, add water a few tablespoons at a time.