Cream of Corn Soup

From The Country Innkeepers' Cookbook

Soups, Stews, Chowders Recipes

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.

• 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 sauté 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.

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