Creamy Curried Corn

Ingredients

• 2 cups cut fresh corn or one 10-ounce package frozen whole kernel corn
• 1/4 cup chopped onion
• 1/4 cup chopped green or sweet red pepper
• 1/2 teaspoon instant chicken bouillon granules
• 1/2 teaspoon curry powder
• dash pepper
• 1/4 cup water

Instructions

1. In a medium saucepan combine 2 cups cut fresh corn or one 10-ounce package frozen whole kernel corn, 1/4 cup chopped onion, 1/4 cup chopped green or sweet red pepper, 1/2 teaspoon instant chicken bouillon granules, 1/2 teaspoon curry powder, and dash pepper. Stir in 1/4 cup water.
2. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or till corn is crisp-tender. Do not drain. Stir in one 3-ounce package cream cheese, cubed. Stir over low heat till melted. If necessary, stir in 1 to 2 tablespoons milk to make of desired consistency.
3. Microwave directions: In a 1-quart casserole combine corn, onion, green or red pepper, bouillon granules, curry powder, and pepper. Add 1 tablespoon water. Micro-cook, covered on 100% power (high) for 4 to 8 minutes or till corn is crisp-tender. Do not drain. Stir in cream cheese. Cook, covered, on high for 1 minute; stir to melt cheese. If necessary, stir in 1 to 2 tablespoons milk to make of desired consistency.
4. Creamy Creole Corn: Prepare as above except omit curry powder. Add 1/8 teaspoon ground red pepper with the corn. Stir in 2/3 cup chopped tomato after the cream cheese melts.