RECETAS Y COCINA

Ingredients

• 3 kernels from 3 fresh ears of corn or 1 16-ounce can of sweet corn
• 1 onion, sliced finely
• 2 tbl flour
• 1 tbl margarine
• 2 1/2 cup milk

Preparation

If using fresh corn, cook it in boiling water for 5 to 10 minutes until tender. Drain, keeping water.

If you use canned corn, drain and keep liquid.

Melt the margarine in a large saucepan and cook the onion until it is soft.

Sprinkle in the flour, mixing well.

Cook a couple of minutes, stirring constantly.

Remove pan from heat and slowly pour in the milk, stirring to give a smooth consistency.

Add the corn kernels, along with salt and pepper to taste, and about 1/2 cup reserved liquid.

Bring the soup to a gentle boil, stirring as the mixture thickens.

Simmer for a few minutes.

Serve hot.

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