Cream of Corn Soup

Can be put together in no time at all.

1 can           (12 ounces) dry-pack corn kernels
3 tablespoons   sweet butter
2 tablespoons   finely minced onion
2 teaspoons     flour
3 cups          milk, or as needed
1 teaspoon      salt, or to taste
                white pepper to taste
1/2 cup         heavy sweet cream
pinch           sweet paprika

Measure out 1/4 cup of corn and set aside. Put the remaining corn and any
liquid in the can into a blender or food processor and puree.

Melt 2 tablespoons butter in a 1 1/2 to 2 quart heavy-bottomed saucepan,
and when it begins to foam, add the minced onion. Saute slowly, stirring
frequently, until the onion softens and turns bright yellow; do not let it
brown. Sprinkle in the flour and saute for about 5 minutes, but do not let
color develop.

Pour in the milk, and with a whisk beat the flour and onion mixture into it.
Stir in the pureed corn and reserved whole kernels; add salt and pepper.
Simmer gently for 20 minutes over very low heat, stirring frequently to
prevent the corn from sticking to the bottom; add milk if the mixture becomes
too thick. Add the cream and stir in the paprika. Simmer for 5 to 10 minutes.
Stir in the remaining 1 tablespoon butter, adjust the seasoning and serve.

Variation: For a more piquant touch, substitute a pinch of cayenne pepper for
the white pepper, or eliminate white pepper and use hot paprika instead of
the sweet.

Keywords:
quick
fast
soup
mild

Makes 1 quart