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Creamed Corn with Peas

 Creamed Corn with Peas
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.
2 ServingsPrep/Total Time: 25 min.

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 King Arthur Unbleached 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.