1 stick butter
2 (1 lb.) can creamed corn
1 can whole corn
2 c. med. cream (or evap. milk or half & half)
1/8 tsp. rosemary
1 tbsp. curry powder
1 tsp. freeze dried shallots
2 tsp. chopped chives

Melt butter. Add curry. Stir until smooth. Add shallots, then corn, stirring slowly. Then cream and rosemary. Garnish with chives.