3 cans corn, drained
6 tbsp. butter
1/2 c. chopped onion
2 tbsp. sugar
Seasoned salt to taste
Pepper to taste
Cayenne pepper to taste
1 1/2 c. stewed tomatoes, chop if necessary
1 c. chicken stock
1/2 c. heavy whipping cream

Saute onions in 2 tablespoons butter until clear. Add corn, seasonings, tomatoes and chicken stock. Cook 10-15 minutes. Add cream. Cook until thick. Serve in covered casserole.