Cream of Corn Soup

 Ingredients:

• 4 cups canned or fresh corn, grated
• 2 egg yolks
• 2 tablespoons butter
• 2 tablespoon flour
• 2 cups evaporated milk and 2 cups water
• Salt to taste

Procedure:

• Put the corn into a double boiler with 3 cups milk and cook for 20 minutes. 
• Make a white sauce of butter, flour, and the milk and corn mixture. 
• Add salt to taste and cook for 5 more minutes. 
• Beat the egg yolks well and add to the remaining cup of cold milk. 
• Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly. 
• Water may be added if a thinner soup is desired. Beat and serve.

Posted in: butter,Corn Cream Soup,eggs,flour,milk