Cream of Corn Soup — hslergr1 (Pixabay License)

Cream of Corn Soup

Yield: 48 one cup servings

Ingredients

3/4 cup butter, (6 ounces)
1 1/2 cup finely chopped onions
3 cup green peppers, cut in rings
1 1/2 cup flour, (6 ounces)
2 tablespoon salt, (1 ounce)
cayenne pepper
3 quart boiling water
6 No.2 cans corn, or 1 No.10 can
1 1/4 gallon evaporated milk

Directions

Cook onion and green pepper slowly in the butter for 5 minutes.
Add flour.
Salt and cayenne.
Stir to blend well.
Add water slowly, then the corn and cook until thickened, stirring frequently.
When ready to serve, add milk.
Serve hot.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: butter, onion, green pepper, flour, salt, cayenne pepper, water, corn, evaporated milk

Equipment: measuring cups, measuring spoons, pot

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