The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

An old-fashioned favorite

Blaise Doubman

Are you a pea person? I have always loved peas. I could probably eat any and all types of peas and with just about anything. My favorite way of having peas is this very recipe that I am sharing with all of you right here. My second favorite way is, of course, pea salad. Then I would have to say peas and white rice are really good! Has anyone ever tried that before? If so, please message me!

I would like to go on record and say that I did not care for peas a big part of my life. Then I had them mixed in with white rice and broccoli and it was so delicious! Speaking of delicious, these creamed peas are wonderful. A close friend of mine gave me this recipe and said his Mom used to make them for him. I paired these with salmon patties, mashed potatoes and carrots.This is an old-fashioned favorite!

Creamed Peas

4 tablespoons unsalted butter

3 tablespoons all-purpose flour

¼ teaspoon garlic powder

2 cups whole milk or half and half

1 teaspoon salt

½ teaspoon black pepper

4 cups frozen peas

¼ cup heavy cream

Start by melting the unsalted butter in a larger sized saucepan.

Whisk in the flour and garlic powder until smooth.

Slowly whisk in the milk. Add in the salt and black pepper.Continue to whisk gently over medium high heat until thickened, about 6 minutes.

Add in the peas and stir gently. Cook them for about 5-6 minutes.

Add in the heavy cream and stir. Cool for another 2-3 minutes.

Remove, allow to cool slightly before serving.

Ask and Answer: A few people have asked me which I prefer to use when I use salt. I use Diamond Crystal Kosher salt. I buy mine at Costco. I love this type of salt for all my cooking and baking needs.