From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


  • 1 pound asparagus, cut up
  • 3 scallions with tops, sliced
  • 12 ounces mushrooms, sliced
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • 6 Tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chicken broth
  • 1 (11-ounce) can white Shoe Peg corn
  • 2 cups light cream


Saute the asparagus, scallions and mushrooms in 2 Tablespoons butter in a skillet until the asparagus is tender.  Mix the flour, 6 Tablespoons butter, salt and pepper in a bowl.  Add some of the chicken broth and blend until smooth.  Add the flour mixture, corn, remaining broth to the sauteed vegetables.  Cook until heated through.