3 cans white shoepeg corn, drained
1 stick butter
1 (12 oz.) pkg. cream cheese
1 c. milk
1 tbsp. flour, rounded
1/2 tsp. salt
3 jalapeno peppers, chopped or 1 can green chilies

Drain corn and mix with peppers or chilies. Melt butter and cream cheese and add to corn mixture. Cool. Stir milk into flour and salt mixture. Cook until thickened. Add to corn mixture and bake at 375 degrees for 30 to 40 minutes.