| 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
<recipelu@geocities.com> on Jan 04, 1998
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