Ingredientsservings 521 cals
- Saute onion in butter with parsley flakes until onion is tender, about 8 minutes.
- Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
- Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.
Per Serving: 521 calories; 40.2 g fat; 34.8 g carbohydrates; 10.7 g protein; 119 mg cholesterol; 500 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a simple and quick recipe, but rather bland for my taste. It is better with additional salt and pepper.Maybe adding bacon would be a good idea.
I had a can of creamed corn in my pantry. So I scaled this recipe to half and used only 1 Tblsp flour and 2 cups 2% milk. I thought that the addition of the creamed corn gave it the perfect ch...
This was rather bland, but with the addition of 1 teaspoon of cumin, 1/2 teaspoon chipotle pepper and four strips of bacon, the flavor was made more southwestern and considerably more flavorful.