Name: Creamy Corn and Chestnut Pudding
Yield: 10 Servings
Ingredients: 6 tablespoons (3/4 stick) butter; 1/4 cup all purpose flour; 3 cups half and half; 5 cups frozen corn kernels (about 24 ounces), thawed; 1/4 cup finely chopped shallot; 1 1/2 teaspoons salt; 1 teaspoon cayenne pepper; 1/2 teaspoon ground white pepper; 1 7.25- to 7.41-ounce jar whole steamed or roasted peeled chestnuts* (about 1 1/2 cups), cut into 1/4-inch pieces; 1/4 cup chopped fresh chives; 6 large eggs

Skip to main content

Image may contain Plant Food Produce and Vegetable

Recipe notes

Back to top