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Corn Soup for 50


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1 1/2 cups butter or margarine
1 1/2 cups flour
3 tablespoon salt
7 quart milk
8 (#2 cans) kernel or cream-style corn
3 quart boiling water
1/2 cups chopped onion
1 teaspoon pepper
1 teaspoon paprika
1/2 cups chopped parsley

Melt butter or margarine, blend in the flour, add the salt. Slowly pour in the milk and
stir until the mixture thickens. This white sauce should cook about 5 minutes after it
reaches the boiling point, with constant stirring. In a separate kettle, boil the corn
in the water with the onions, pepper and paprika for 15 minutes. Add the white sauce and
cook together for 10 minutes. Sprinkle a little parsley over each serving.

Serves 50.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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