Ingredients Jump to Instructions ↓

  1. 1/4 cup butter or margarine

  2. 1 teaspoon instant chicken bouillon

  3. 1 medium onion , chopped

  4. 1/4 cup flour

  5. 2- 6 ounces cans cream corn

  6. 2 1/2 cups milk

  7. 1/4 cup fresh parsley , chopped

  8. 2 cups half & half

  9. 4 medium potato es, peeled and cubed

Instructions Jump to Ingredients ↑

  1. Melt the butter in large saucepan and saute the chopped onion until tender. Stir in the flour. Add milk and cream. Simmer on medium heat until smooth and thickened, stir constantly. Add salt, chicken bouillon, pepper, corn and potatoes (that have been boiled until tender). Heat just to the simmering point, do not boil. Ladle into soup bowls and garnish with fresh parsley if desired.


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