5 pounds - Frozen Corn
1/4 gallon - Half and Half
1/4 gallon - Heavy (Whipping) Cream
3/4 cup - Sugar
1/4 teaspoon - White Pepper
3 Tablespoons - Lawry's Seasoning Salt
Roux:
3 Tablespoons - Butter
3 Tablespoons - Flour
BOIL in a LARGE POT
1/4g Half and Half
1/4g Whipping Cream
3/4c Sugar
ADD
5lbs Frozen Corn
ADD
1/4t White Pepper
2-3T Lawry's Seasoning Salt
Bring to a BOIL again
In a separate SMALL pan
MELT
3T Butter
SLOWLY ADD
3T Flour
1T at a time and mix gently has worked well
Allow the roux to thicken and darken in color. Be careful not to burn it.
Once the corn has come to a boil
ADD the roux and MIX WELL
Allow the mixture to THICKEN
STIR OFTEN
Thickening Mixture
Thicker but still not done
-
TO BE CONTINUED...
