Cream of Corn Soup


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.


8 servings.

Leave a Comment