Name: Cream of Corn Soup
Ingredients: 1/4 c Finely chopped celery; 2 c Boiling water; 1 cn (No. 2) cream-style corn; 1 c Evaporated milk or coffee cream; 2 tb Butter; Salt and pepper to taste; Popped corn; Chopped parsley

Whatever we think valuable ought to be acknowledged as received from God. If then all the excellency we have is God’s gift, it is very strange that we do not learn humility when God thus binds us to Himself; but that, on the contrary, we abuse His bounty by making it the occasion of pride. This ingratitude has nevertheless ever prevailed in the world. This then is the reason why [God] reduces to nothing all the boastings of the world.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

1/4	c	Finely chopped celery
2	c	Boiling water
1	cn	(No. 2) cream-style corn
1	c	Evaporated milk or coffee cream
2	tb	Butter
		Salt and pepper to taste
		Popped corn
		Chopped parsley

INSTRUCTIONS

Cook celery in the boiling water until soft. Add next four ingredients and
heat thoroughly. The soup may be rubbed through a food mill or sieve, or it
may be served without straining. Garnish with a sprinkling of Popped Corn
if desired, or serve with Croutons, crackers, or crisp toast. Sprinkle each
bowlful with parsley. 5 servings
Posted to recipelu-digest Volume 01 Number 368 by ncanty@juno.com (Nadia I
Canty) on Dec 14, 1997

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