Yield: 8 servings.
How good is this cream of corn soup recipe? It used to be a Saturday night staple on the buffet at a popular Vermont inn. When it wasn't people complained -- that's how good it is.
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.
In this issue: Thoreau's Maine
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