Jalapeno Corn A La Rondini - cooking recipe

Ingredients

5 small cans white corn (about 60 oz.)
1-1/2 sticks butter (room temp.)
2-8 oz. pkg. cream cheese (room temp.)
3 Tbsp. flour
dash of salt
1 c. milk
1 sm. can Clemente Jacque Jalapenos (or 7-8 whole jalapenos with seeds removed from half of them)
Optional: 2-3 Tbsp parsley or chives into the liquid

Preparation

Dissolve cheese and butter in boiler;
Add milk, flour and salt.
Mix well.