Creamy Corn and Chestnut Pudding Recipe | Epicurious

Ingredients

• 6 tablespoons (3/4 stick) butter
• 1/4 cup all purpose flour
• 3 cups half and half
• 5 cups frozen corn kernels (about 24 ounces), thawed
• 1/4 cup finely chopped shallot
• 1 1/2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground white pepper
• 1 7.25-to 7.41-ounce jar whole steamed or roasted peeled chestnuts* (about 1 1/2 cups), cut into 1/4-inch pieces
• 1/4 cup chopped fresh chives
• 6 large eggs