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Source: Houston Junior League Cookbook

Tomato Corn Soup
This soup is easy to make and it's a great change from just plain tomato soup.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 32 minutes
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1 medium onion, chopped
2 tablespoons butter
1 tablespoons flour
2 bay leaves
10 peppercorns
1 can (1 pound) tomatoes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 scant tomato, can water
1/2 cup milk, or cream
Parsley, or croutons for garnish

In saucepan, saute onion in butter; add flour. Mix in bay leaves and peppercorns. Slowly cook 2 minutes, stirring constantly. Add tomatoes, sugar, salt, pepper and water. Simmer 20 minutes. Add corn; cook 10 minutes longer. Force through seive. Add milk to soup and heat. (Do not boil, for it will curdle.) Serve hot, topped with croutons or parsley.

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