Cream of Corn Soup
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Yield: 8 servings.
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.Ingredients:
4 tablespoons butter1 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
Instructions:
Melt the butter and sautBrowse Similar Recipes
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- By Prep Methods: Saute, Simmer
- By Course: Soup
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