2 cans white corn, drained, 12 oz. each 3 tablespoons butter 2 small onion, chopped 3 tablespoons flour 2 cups milk 1 cup half and half 1/8 teaspoon nutmeg Salt and pepper
Puree corn in blender or processor 1 minute. Set aside.
Melt butter in large pan over medium low heat. Add onion and cook until translucent, stirring occasionally about 5 minutes. Add flour and stir 2 minutes. Whisk in milk and half and half. Add corn and nutmeg. Season with salt and pepper. Bring to boil. Stir constantly