- 4 1/2 cups (2-17 oz cans) cream-style corn
- 1 qt milk
- 1 large onion, grated
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 1 sprig parsley
- 8 tbsps butter, divided
- 1/4 cup all-purpose flour
- 1 tbsp salt
- 1/4 tsp pepper
- popped corn
- 1 clove garlic, finely chopped
- Force cream soup through a sieve.
- In a 2 quart saucepan, combine sieved corn soup, milk, grated onion, celery, carrot, and parsley. Scald.
- In another pan, melt 5 tbsps butter over low heat. Blend in flour, salt, and pepper. Stirring constantly, heat until mixture bubbles. Remove from heat.
- Strain the scalded milk and add it gradually to the butter-flour mixture, stirring constantly.
- Return to heat and stir until mixture is thickened. Stir in sieved corn. Heat to serving temperature over very low heat (do not boil).
- For garlic popcorn, cook together 3 tbsps butter and finely chopped garlic clove. Strain butter over popcorn and stir popcorn to coat evenly.
- Pour soup into 8 individual serving bowls. Top each bowl with a small amount of garlic popcorn.
Source: Entertaining, Culinary Arts Institute, 1956