Prepare the Corn Base: Take about one-third of the thawed sweetcorn (roughly 230g) and place it in a blender or food processor with 2 tablespoons of the milk. Blitz for 20-30 seconds until it forms a coarse, creamy pulp. We aren't looking for a perfectly smooth purée; some texture is good. Set this aside.

Sauté the Aromatics: In a large, heavy-based frying pan or saucepan, melt the butter over a medium-low heat. Add the finely chopped shallot and cook gently for 3-4 minutes until it becomes soft and translucent, but not browned. Add the minced garlic and cook for another minute until fragrant.

Make the Roux: Sprinkle the plain flour over the shallots and garlic. Stir continuously with a wooden spoon for about 2 minutes. This step cooks out the raw flour taste and is crucial for a smooth sauce. The mixture will look like a thick paste.

Build the Cream Sauce: Gradually pour in the remaining milk while whisking constantly to prevent lumps. Once all the milk is incorporated and the mixture is smooth, switch back to a spoon and stir in the double cream. Bring the sauce to a gentle simmer, stirring often, and let it cook for 2-3 minutes until it has thickened slightly.

Add the Flavour: Reduce the heat to low. Stir in the cream cheese and grated Parmesan until they have completely melted into the sauce. Add the salt, black pepper, and ground nutmeg. I find that a gentle hand with the nutmeg is best; it should be a subtle background warmth, not the dominant flavour.

Combine with Corn: Pour the blitzed corn mixture into the pan, along with the remaining whole sweetcorn kernels. Stir everything together until the corn is well-coated and heated through. Let it simmer gently on low for 5-7 minutes, allowing the flavours to meld together. The sauce should be thick and clinging to the corn.

Rest and Serve: Taste the creamed corn and adjust the seasoning if needed. I sometimes add an extra pinch of salt. Take the pan off the heat and let it rest for 5 minutes before serving. This allows the sauce to thicken up perfectly. Garnish with fresh chives and serve warm.