Note: Click on each image for a description.

The cream corn comes in a 4 pound poly bag frozen solid, that’s a full 3 quarts if you cook it all at one time. To reduce to smaller portions you can let it thaw completely (still cold, NOT room temp) then measure out to the precise amounts you want to refreeze. Another option is to lay it out for an hour or until soft enough that you can just break it up into chunks, repackage and freeze.