INGREDIENTS
4 Ts
butter
2/3 c
buttery round crackers
22 ozs
canned corn
2 Ts
flour
2 tsps
frank's redhot sauce
1 c
half and half
1 tsp
onion powder
8 servings
salt and pepper
2
scallions
1 c
swiss cheese
11 ozs
white shoepeg corn
15 ozs
whole kernel corn