Monday, March 5, 2018
Cream of Corn Soup
This recipe is from a very old cookbook once owned by my maternal grandmother. For me it's a comfort food. Memories of long ago.
This recipe will serve 4 or 6 depending on the appetites.
1/2 tablespoon of minced onion
1 tablespoon of chopped celery leaves
3 tablespoons of melted butter
3 tablespoons of flour
2 cups of milk, scalded
1 cup of boiling water
1 cup of fresh corn kernels
Salt and Pepper to taste
Brown the onion and the celery leaves in the melted butter.
Add the flour and mix until it is smooth.
Add the milk slowly, stirring constantly.
Cook over boiling water until it is thick and smooth.
Add the corn.
Season to taste.
Celery salt may be substituted for the chopped celery leaves. If you do this don't add salt until you have tasted the soup.