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Corn Soup

4 T butter

1 onion, peeled and chopped

12 oz package frozen corn

4 T flour

4 cups chicken stock

¼ tsp nutmeg

1 tsp chopped chives

¼ cup light cream, hot

salt & pepper

Heat butter is saucepan, add onion, cover and cook 4 minutes. Add corn and cook 2 minutes over medium heat. Mix in flour; cook uncovered, 1 minute over low heat. Pour in chicken stock and season well. Add nutmeg and chives; bring to boil. Cook soup, uncovered, 18 minutes over medium heat. Stir occasionally.

About 2 minutes before end of cooking mix in cream.

Serves 4-6

From Easy Cooking for Today by Pol Martin