Creamed Corn


  • 7 ears of corn (corn on the cob) husks removed
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup diced shallots
  • 1 tbsp flour
  • 1 stick unsalted butter divided in 1/2
  • 2 tsp salt
  • 1 tsp pepper


  1. In a large pot boil corn for about 15 minutes, remove from water and let cool, set aside.
  2. In a medium pot melt 1/2 stick of butter on medium low heat and add shallots. cook for a few minutes then add flour 1/2 tsp salt and 1/2 pepper and whisk. Let simmer, mixture will be bubbly.
  3. After about 5 minutes, add chicken broth and heavy cream. I add each 1/2 cup at a time. Let simmer.
  4. While mixture is simmering, slice corn off the cob and add to mixture. Slowly add the rest of the chicken broth and heavy cream and remaining salt and pepper. I always taste then add more salt accordingly.
  5. Let corn mixture cook for about 10-15 more minutes on low heat.
  6. Serve right away, or place in container, refrigerate and then reheat in oven at 350 degrees for about 15-20 minutes before you serve.