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Corn Maque Choux

1/4 cup vegetable oil
1/4 cup all-purpose flour
2 cups frozen corn niblets, thawed
1/2 cup butter
1 medium onion, finely chopped
1 medium green pepper, seeded and chopped
1 pint heavy whipping cream
1 teaspoon chicken base
Salt and pepper to taste
1 (8-count) package frozen miniature pie shells

1. Bake pie shells according to package directions.
2. Meanwhile make a roux: In a heavy sauce pan add oil. Once oil is hot, slowly stir in flour and cook, stirring constantly, until roux is golden brown. Remove from heat.
3. In a saucepan, combine remaining ingredients, except tomatoes, and bring to a boil. Stir in the roux and cook until thickened and creamy. Remove from heat and add tomatoes. Spoon the mixture into the baked pie shells and serve.

Makes 8 servings.