Day: April 4, 2019

700g corn kernels drained if canned
1 small onion diced
45g / 3 tbsp butter
30g / 2 tbsp flour
8g / 2 tsp sugar
180ml / 0.75 cup heavy cream
300ml / 1.25 cup milk
salt & pepper to taste
2 sprigs fresh thyme or 1/8 teaspoon dried

Combine onion and butter and cook over medium heat until the onion is translucent.
Add flour, salt and pepper. Cook 2-3 minutes while stirring. Add corn and mix well.
Add in milk, cream, sugar and thyme. Stir over medium heat until mixture comes to a boil and thickens. Allow to boil 1 minute while stirring.
Remove 1 cup of the corn mixture and blend with a hand mixer until smooth. Stir back into the creamed corn.
Taste and season with salt and pepper.