Roux: 4 Tbsp butter, melted

½ c flour

Base: 2½ tsp vegetable base

3 c water

¼ tsp each thyme, black pepper

Gravy: 3 c cream

3 c base

¾ c corn kernels

Roux preparation: Mix butter and flour in oven proof pan.  Bake at 300° for 20 minutes or until the color of sand.  Set aside to cool.

Place base ingredients in pot and bring to boil.  Add the cooled roux, a little at a time, whisking fully between each addition.  Mix until smooth, reduce heat and simmer for 10 minutes.  Refrigerate until fully cooled.

Whisk cooled base and cream until smooth. Gently add corn kernels.  Cook over medium heat until warmed.  DO NOT BOIL