Cream of Corn Soup with Garlic Popcorn Garnish

  • 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
  1. Force cream soup through a sieve.
  2. In a 2 quart saucepan, combine sieved corn soup, milk, grated onion, celery, carrot, and parsley.  Scald.
  3. 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.
  4. Strain the scalded milk and add it gradually to the butter-flour mixture, stirring constantly.
  5. Return to heat and stir until mixture is thickened.  Stir in sieved corn.  Heat to serving temperature over very low heat (do not boil).
  6. For garlic popcorn, cook together 3 tbsps butter and finely chopped garlic clove. Strain butter over popcorn and stir popcorn to coat evenly.
  7. Pour soup into 8 individual serving bowls.  Top each bowl with a small amount of garlic popcorn.

Serves 8

Source:  Entertaining, Culinary Arts Institute, 1956