1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 tablespoon vegan butter
1 shallot, minced
1 tablespoon flour
1 cup lactose-free plain milk
1/2 teaspoon salt
1 teaspoon sugar
black pepper, chili powder or cayenne pepper (to taste)
1. Add half the corn to food processor. Pulse until smooth. Reserve for later.
2. In skillet, melt vegan butter over medium. Add shallot; saute 3 minutes. Add flour; stir to form roux.
3. Add pureed corn and remaining corn, lactose-free milk, salt, and sugar. Bring to simmer and cook 10 minutes, stirring occasionally. Season to taste.