Save on Pinterest

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. —Tana Whitton, Las Vegas, Nevada
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 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


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

Recommended Video


Click stars to rate
Average Rating:
  • kids chauffer
    Nov 24, 2019

    Adding this to my collection of recipes!

  • Conneaut
    Apr 8, 2012

    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.