Title: Cream of Corn Soup
Categories: None
Yield: 1 Servings

1/4 c Finely chopped celery
2 c Boiling water
1 cn (No. 2) cream-style corn
1 c Evaporated milk or coffee
-cream
2 tb Butter
Salt and pepper to taste
Popped corn
Chopped parsley

Cook celery in the boiling water until soft. Add next four ingredients and
heat thoroughly. The soup may be rubbed through a food mill or sieve, or it
may be served without straining. Garnish with a sprinkling of Popped Corn
if desired, or serve with Croutons, crackers, or crisp toast. Sprinkle each
bowlful with parsley. 5 servings

Posted to recipelu-digest Volume 01 Number 368 by ncanty@juno.com (Nadia I
Canty) on Dec 14, 1997