| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Soups, To sort | 6 | Servings | |
INGREDIENTS
| 6 | Fresh medium ears of corn | |
| 1/4 | c | Onion; chopped |
| 4 | c | Milk |
| 2 | tb | Butter |
| 3 | tb | All purpose flour |
| 1 | Egg; slightly beaten |
INSTRUCTIONS
1. Using a sharp knife, cut tips of corn kernels off cobs. Scrape cobs. 2. In a saucepan combine the corn, onion, 1/2 cup water and 1/2 teaspoon salt. Bring to a boi, reduce heat. 3. Cover; simmer about 15 minutes or till corn is barely done, stirring occasionally. 4. Stir in 3 1/2 cups of the milk, butter, 1 teaspoon salt and 1/4 teaspoon pepper. 5. Combine the remaining 1/2 cup milk and the flour. Add milk-flour mixture to corn mixture. 6. Cook and stir till thickened and bubbly. Gradually stir about 1 cup of the hot mixture into beaten egg. 7. Return to hot mixture in saucepan. Cook over low heat for 2 minutes more, stirring constantly (do not boil). 8. If desired, garnish soup with snipped chives and paprika or crumbled bacon. Posted to recipelu-digest Volume 01 Number 444 by RecipeLu <[email protected]> on Jan 04, 1998
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