Healthy alternative to Alfredo Sauce...Sweet Corn Pasta Sauce YUM YUM!!

This recipe is so good and good for you. I tried it on my hubby and kids and they loved it! Link to online recipe

2 ears of sweet corn already cooked ¼ cup of milk 1 tablespoon of flour ½ cup of water ¼ cup of chicken broth ¼ teaspoon of salt Dash of chili powder (optional) Dash of pepper (also optional) 2 cloves of garlic minced 2 tablespoons of butter 2-4 servings of spaghetti noodles
Prepare your sweet corn ahead of time by boiling it in a pot of water for about 45 minutes. You can refrigerate the corn or cut off the kernels when it’s cool. If you don’t have fresh corn, use one 15-ounce can of sweet corn, yellow or white, draining the water from the can.
Begin cooking your spaghetti noodles according to directions. While the noodles cook, you can start the sauce.
Place the butter in a sauce pan over medium low heat and allow the butter to melt. Then, add your chicken broth, minced garlic, milk and the flour. (Be sure to sift the flour to avoid clumps in the sauce.)
Stir the sauce (a whisk helps keep the clumps from forming) often as it begins to thicken. Add your water, salt, other seasonings and corn.
Continue to stir with your whisk, and if the sauce becomes too thick too quickly, just add a little more water or milk.
You can make the sauce thick or thin; some folks like a soupy sauce, so that’s up to you. I prefer mine somewhere in between.
As you’re preparing your sauce, check the spaghetti, which most likely has finished cooking. Drain your noodles. Put a serving of noodles on your plate and pour sauce over your spaghetti. You can add some cubed apple pieces and some parmesan cheese.