THE CHEF FROM HELL

Aw man, lemme tell you how it is:  Creamed corn is one of those dishes that got a bad rep by being mishandled by ham-fisted cafeteria cooks over the years.  Ah me.  Let us now cast aside out our collective memories of this bad food experience and come together today to celebrate (gasp!) creamed corn!

Ingredients:

1/4 unsalted Butter

2 medium sized Spanish Onions, peeled & chopped small

5 lb Kernel Corn

Note:  If you use frozen then be sure to defrost it first & discard any excess liquid

2 large Bay Leaves

8 cups Heavy Cream

Dry Spice Mix:

1/2 tsp Thyme

1/4 tsp Cayenne Red Pepper

1 tsp Celery Salt

1/4 tsp Ground Nutmeg

1 tsp Curry Powder

1 tsp Basil

Cooking Procedure:

In a large pot, melt the butter over medium low heat

Add the onion

Let this gently cook down for about 10 minutes

Add the corn, bay leaves & the dry spice mix

Stir well & gently simmer for another 10 minutes

Add the heavy cream

Stir well, making sure you scrape the bottom of the pot to prevent sticking

Turn heat to high & bring this to a boil

Stir well, reduce heat to low & simmer the cream corn for 1 hour

Stir & scrape the bottom of the pot from time to time

Just before serving, check the salt content of the dish & adjust if necessary