Creamy Corn Soup
  • 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