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Corn Soup

Corn Soup

Course Soups


  • 1 1/2 cups butter or margarine
  • 1 1/2 cups flour
  • 3 tbsp salt
  • 7 qt milk
  • 2 (#10 cans) kernel or cream-style corn
  • 3 qt boiling water
  • 1/2 cup chopped onion
  • 1 tsp pepper
  • 1 tsp paprika
  • 1/2 cup chopped parsley


  • Melt butter or margarine, blend in the flour, and add the salt. Slowly pour in the milk and stir until the mixture thickens. The sauce should cook for about 5 minutes after it reaches the boiling point, with constant stirring. In a separate kettle, boil the corn in the water with the onions, pepper and paprika for 15 minutes. Add the white sauce and cook together for 10 minutes. Sprinkle a little parsley over each serving.