Source: Chef Charles Schwerd, Drinkwaters City Hall Steakhouse, Scottsdale, Arizona

6 ounces butter
1/2 cup flour
1 tablespoon salt
1/2 tablespoon white pepper
1 1/4 quarts half-and-half
3 cups frozen sweet corn
3 cups frozen chopped spinach

Melt butter in saucepan. Whisk in flour; cook 5 minutes. Whisk in salt, pepper and half-and-half; making sure the mixture doesnt burn, cook 5 minutes more. When mixture reaches 170 degrees F, divide it in half. Place one half of the mixture in a small pot and leave the remaining half in the saucepan. Add corn to one pan and spinach to the other. Heat both to 170 degrees F before serving.