Cream of Corn Soup

When we had our own inn in Vermont, we ran a buffet every Saturday night, and this soup was always on it. If it wasn’t people complained – that’s how good it is.


4 tablespoons butter
1 medium-size onion, chopped
4 tablespoons flour
2 cups milk
2-1/2 cups coffee cream
1-1/2 teaspoons salt
1/8 teaspoon white pepper
3-3/4 cups cream-style canned corn
4 tablespoons fresh parsley, chopped


Melt the butter and saute the chopped onion until yellow. Stir in the flour. Add milk and cream, stirring un-til smooth and thickened. Add corn, salt and pepper and heat to the simmering point. Do not boil. Sprinkle parsley on top just before serving.

Cooking & Recipes


8 servings.

Preparation Method

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