Corn Soup

Ingredients

• 1 can corn or 6 ears of corn
• 2 cups cold water (480ml)
• 2 tablespoons chopped onion
• 2 cups scalded milk (480ml)
• 1½ teaspoons salt
• celery salt and cayenne
• 3 tablespoons butter (42g)
• 3 tablespoons flour
• 1 cup beaten cream (approx. 120g)
• 1 cup popped corn (approx. 8g)

Method

1. Cook corn in cold water twenty minutes.
2. Press through a sieve; add scalded milk.
3. Cook onion in butter, add flour and seasonings, corn mixture, cook five minutes, strain, add beaten cream, and serve.
4. Garnish with popped corn.

Title

Lowney’s Cook Book

Author

Maria Willet Howard