| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Boiling water |
| 2 |
c |
Fresh or frozen corn |
| 2 |
c |
Diced potato |
| 1/4 |
c |
Cinely chopped fresh parsley |
| 1/2 |
c |
Finely chopped celery |
| 3 |
tb |
Butter or margarine |
| 1 |
tb |
Finely chopped onion |
| 3 |
tb |
Flour |
| 2 |
c |
Milk |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
In a 2 quart saucepan, heat water, corn, potato, parsley, and celery to
boiling over high heat; reduce heat to low, cover and cook 20 minutes.
Meanwhile, in a small skillet, melt butter. Add onion and cook until onion
softens slightly. With wire whisk, stir in flour and cook one minute,
stirring constantly. After corn mixture has cooked, stir in milk, flour
mixture,and salt. Cook, stirring until slightly thickened. Serve hot.
Recipe by: Country Living Posted to MC-Recipe Digest V1 #634 by Nancy
Pallotta <nancee@neo.lrun.com> on Jun 03, 1997
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