1/4 lb. (1 stick) butter
1 tbsp. curry powder
1 tsp. powdered shallots
2 cans (1 lb. each) cream-style corn
1 can (12 lb.) whole corn
2 c. med. cream, warmed
1/8 tsp. ground rosemary
2 tbsp. chopped chives

Melt butter in pan, add curry, stir until smooth. Add shallots, then corn, stirring slowly; then add cream and rosemary. Garnish with chives. (Evaporated milk or half & half may be substituted for medium cream.) Serves 8.