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Dutch Oven Creamed Corn

Easy Dutch oven creamed corn is exactly what it sounds like…simple to make, ultra creamy, and offering a wholesome veggie side dish that’s perfect to serve with almost any main meal, either during the holidays or whenever that craving hits!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 Servings
Course: Dutch Oven Sides
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 small Onion diced
  • 3 tablespoons Butter
  • 2 tablespoons Flour
  • 5 cups Corn Kernels frozen canned, or fresh
  • 2 teaspoons Sugar
  • 3/4 cup Heavy Cream
  • 3/4 cup Milk
  • 2 tablespoons Fresh Thyme
  • Salt
  • Pepper

Method
 

  1. In a large pot or Dutch oven melt the butter over medium heat and add the onion. Saute the onion until translucent, about 3 to 5 minutes.
  2. Add the flour and toss to mix, cooking for 1 minute, using a wooden spoon to scrape any browned bits off the bottom.
  3. Place the corn in the pot and cook for 1 additional minute, until just heated.
  4. Stir in the sugar, cream, and milk and let cook, stirring occasionally, for about 5 minutes.
  5. Using a slotted spoon remove 1 1/2 cup of the corn and set it aside in a bowl. Blend the remaining ingredients using a handheld blender or a stand blender, making sure to leave some bits of corn (the mixture should be lumpy and not perfectly smooth).
  6. Return the corn to the pot and season it with salt, pepper, and fresh thyme.