A little history on this recipe:
When I was growing up in the San Francisco Bay Area my Dad had a favorite restaurant called Gullivers. He would love to gather the whole family there as often as budget and time allowed. It was a meat and potatoes place and designed along the lines of King Arthur’s court. It was a huge beamed room with wooden tables and benches and everything was served on pewter dishes. They served the best prime rib around. All the servers were dressed in period costumes and the food was awesome, the atmosphere loud and bawdy and it was a great fun place to go. As we got older and our family grew, we went to Gullivers less and less simply because it was too hard to get everyone there at the same time and no one had the money. We were all starting our families, buying houses etc. So my dad got the idea to create Gullivers at home!
- 20 oz frozen corn
- 8 oz whipping cream
- 8 oz milk
- 1 tsp salt
- 6 tsp sugar
- pinch of white pepper
- 2 tbsp melted butter
- 2 tbsp flour
- Mix corn, cream, milk, salt, sugar, pepper in a sauce pan. Cook on LOW heat until bubbly.
- Watch carefully so it does not boil. Cook about six minutes. Longer is ok as long as you keep the heat on LOW.
- Make the roux and add in small batches.
- Continue to stir to mix in roux and keep the heat low until the mixture becomes thick and creamy.