Corn And Roasted Chile Spoon Bread

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2 1/2 tablespoons butter

2 1/4 cups milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped parsley

2/3 cup cornmeal

3 eggs, separated

2 Anaheim chiles, roasted, skinned, seeded and coarsely chopped

Kernels from 2 ears of fresh corn

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