Corn Soup
1 1/2 c. butter or margarine
1 1/2 c. flour
3 tbsp. salt
7 qt. milk
8 (#2 cans) kernel or cream-style corn
3 qt. boiling water
1/2 c. chopped onion
1 tsp. pepper
1 tsp. paprika
1/2 c. chopped parsley
Melt butter or margarine, blend in the flour, add the salt. Slowly pour in
the milk and stir until the mixture thickens. This white sauce should cook
about 5 minutes after it reaches the boiling point, with constant stirring.
In a separate kettle, boil the corn in the water with the onions, pepper
and paprika for 15 minutes. Add the white sauce and cook together
for 10 minutes. Sprinkle a little parsley over each serving. Serves 50.
