From the Kitchen of:  Bonnie
Source:  Company's Coming

 

3 1/2	cups	Milk
2	tbsp.	Finely chopped onion (optional)
1	tsp.	Butter or margarine
28 oz.		Canned cream style corn
1/2	cup	Milk
2	tbsp.	All-purpose flour
1	tsp.	Salt
1/8	tsp.	Pepper
		Butter, chives or parsley for garnish

• Heat first amount of milk in large heavy saucepan.

• Saute onion in butter until clear and soft.  Put in cone ricer.

• Add corn to onion.  Press through cone ricer.  If you don't have a cone ricer, onion and corn may be pureed in blender.  Rub through strainer if it isn't smooth enough.

• Mix second amount of milk with flour, salt and pepper until no lumps remain.  Stir into hot milk until it boils and thickens.  Add corn and onion mixture.  Heat through.  Serve with a dab of butter, chopped chives or parsley.

• Makes about 7 1/2 cups.