• 1 can creamed style corn
• 1 can whole kerrnel corn, drained
• 1/3 cup flour
• 4 Tablespoons oil
• 6 cups broth
• 4 Tablespoons cornstarch mixed with
• 4 Tablespoons cold water
• 1 teaspoon of salt
• dash of pepper & Accent
• 1 can of cream
• 1 Tablespoons chopped fresh or dried
• parsley
• 2 strips cooked bacon, cut in small pieces

1. Heat oil; stir in flour, cook over medium heat; add broth a little at a time (same way as white sauce). Add corn,bring to boil; add salt, pepper and Accent. Stir a little at a time cornstarch mixture into soup, bring to a rolling boil. Add cream & stir, serve.
2. Crumble cooked bacon over soup; sprinkle with parsley.

A warm bowl of creamy corn soup, served over hot cornbread, MMMMMMMMM