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Source: Houston Junior League Cookbook

Cream of Corn Soup
This cream of corn soup is a different kind of soup than what most people are used to eating.
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Serves: 6-8
Prep Time: 8 minutes
Cook Time: 15-20 minutes
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3 cups milk
1 can (1 pound) creamed corn
1 small onion, minced
2 tablespoons butter
1 heaping tablespoon flour
1 egg
1/2 cup heavy cream
1 teaspoon chives, chopped
1 teaspoon parsley, chopped
Salt and pepper
1 sweet red bell pepper, chopped (optional)

Combine milk and corn in top of double broiler. Saute minced onion in butter a few minutes (do not brown); add flour. Add to corn mixture and cook 15-20 minutes. Mash through strainer. Just before serving, add well-beaten egg, cream, chives, parsley, salt and pepper. Reheat. Serve hot and garnish with chopped red pepper.

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