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Freezer Fresh Creamed Corn

I got this recipe from Sue Hooks Cooke, a friend from church.

Serves 10people
(16 oz) pkgs. frozen shoe peg corn, partially thawed and divided
cup butter or margarine
1 3/4-2
cups milk
1 1/2-2
tsp salt
tsp pepper
Position knife blade in food processor bowl; add 1 pkg. corn. Process until smooth, stopping once to scrape down sides. Melt butter in a large heavy skillet over medium heat; stir in pureed corn, remaining 2 pkgs. of corn, milk, salt and pepper. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring often for 20 to 25 minutes or until desired thickness.

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