How good is this cream of corn soup recipe? It used to be a Saturday night staple in the buffet at a popular Vermont inn. When it wasn’t, people actually 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 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 sauté the chopped onion until yellow. Stir in the flour.
Add milk and cream, stirring until smooth and thickened.
Add corn, salt, and pepper, and heat to the simmering point. Do not boil.
Sprinkle parsley on top just before serving and enjoy.