Simple Cream of Corn Soup

How to prepare an easy cream of famous corn soup in less than 30 minutes

"A simple, cream of corn soup made on your stovetop. This ameliorating soup matches well with a dried up bread and side plate of mixed greens." 

Fixings 

5 servings 

2 glasses bubbling water 

2 jars corn (15 ounces each), depleted (me: solidified corn bit) 

1/2 glass celery, cleaved 

1 tablespoon onion, slashed 

1/2 glass crisp parsley, hacked 

2 glasses drain (2% milkfat or higher), warmed 

2 tablespoons spread, dissolved 

2 tablespoons generally useful flour 

1 teaspoon salt (to taste) 

1/4 teaspoon pepper (to taste) 

Strategy 

30 mins 

Place the water in a pot over medium warmth. Include the corn, celery, onion and parsley. Heat the water to the point of boiling, at that point cover and stew for 20 minutes. 

Strain the vegetables and put them aside. 

Restore the corn stock to the pan over medium warmth. Add the warmed drain to the corn stock. 

In a little bowl, consolidate the liquefied margarine and flour to shape a runny glue. Whisk this into the corn stock until the point when it is completely broken down. 

Include the salt and pepper (me: in addition to oregano, ground nutmeg, ground cheddar), at that point warmth to bubbling. Bubble 2-3 minutes over medium warmth.