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Melt 4 tablespoons of butter or margerine, blend in 2 tablespoons flour, salt and pepper. Slowly whisk in 1½ cups skimmed evaporated milk, stirring constantly over medium low heat until thickened. Stir in 3 cups corn kernels and cook over low heat 5 minutes, stirring frequently. Sprinkle with chopped scallions. Makes 6 servings.
Your Crunchy Creamed Corn is ready. Bon appetit!
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