I have a hard time with the mushy texture of canned cream corn. For this recipe the corn will not break down, it just absorbs ...

Finish soup. Melt a knob of butter in a pan, add the remaining corn and cook until golden brown. Pour in the blended soup, add a hefty pinch of salt, and simmer to your desired thickness. Finish with ...

I would like to make my own creamed corn, using frozen corn or fresh when in ... but I don’t get that texture of the Wattie’s canned stuff. Is it just a matter of adding some cream?