Reuben's Creamed Corn
"Reuben's Steakhouse served this delicious and rich corn with their meals. It is a favorite for our special occasions."
photo by Julie Bs Hive
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1⁄2 cup half-and-half
- 2 chicken bouillon cubes
- 1 dash white pepper
- 2 teaspoons sugar
- 2 (10 ounce) packages frozen corn, thawed
- 2 tablespoons butter
- 2 tablespoons flour
- parsley, chopped
directions
- Blend together the half and half, chicken bouillon cubes, pepper and sugar in a saucepan.
- Bring to a boil.
- Add corn to boiling liquid.
- Return to boil, reduce heat and simmer 3 to 5 minutes.
- Melt butter in separate small pan.
- Add flour and cook, stirring constantly, until paste is formed.
- Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to boil, stirring frequently, until thickened.
- Remove from heat.
- Sprinkle lightly with chopped parsley.
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Reviews
-
My family and I have been making this recipe for years! We LOVE it. I still have the yellowed, original newspaper clipping from the LA Times. It calls for 1 1/2 cups of half-and-half. Maybe that's why the other reviewers say it needs more sauce? Great recipe, glad you posted it. Now I can throw out my newspaper clipping! -
This is a tasty dish side dish My family enjoyed it. -
I cut this recipe in half since there were just 2 of us, & followed the recipe right on down! VERY, VERY NICE TASTING CORN SIDE DISH, & I'd be happy to serve this again, but might just take Julie's suggestion & double the sauce ingredients next time, or at least increase them by half! Thanks for a nice keeper of a recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef] -
This was very good. Not enough sauce to satisfy us so next time I double those ingredients-may even take a shortcut using canned corn. Made for New Kids on the Block.
