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Creamed Corn with Peas Recipe

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I created this recipe for Thanksgiving dinner last year. It's very much a comfort food. My family loved the blending of the sweetness of corn with the earthiness of wild mushrooms.

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Creamed Corn with Peas Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1-1/3 cups frozen corn, thawed
1/3 cup sliced fresh mushrooms
4 teaspoons thinly sliced green onion
2 tablespoons plus 1-1/2 teaspoons butter
4 teaspoons all-purpose flour
1/2 cup chicken broth
1/3 cup heavy whipping cream
Dash each salt and pepper
1/3 cup frozen peas, thawed
2 tablespoons shredded Parmesan cheese

Directions

In a small skillet, saute the corn, mushrooms and onion in butter until mushrooms are tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add the cream, salt and pepper; stir in peas and cheese. Yield: 2 servings.

Nutritional Facts 3/4 cup equals 430 calories, 32 g fat (19 g saturated fat), 98 mg cholesterol, 571 mg sodium, 32 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Creamed Corn with Peas in Reminisce Extra May 2010, p52

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

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Reviews for Creamed Corn with Peas (1)

Creamed Corn with Peas

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Reviewed on Apr. 08, 2012 by Conneaut

I multiplied and made this and for our family gathering at Easter. There wasn't any leftovers to bring home. Good stuff. I'll be making it again soon.