Prep 15 mins
Cook 50 mins
A hearty soup from the Mississippi Valley section of The United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 12 ears corn
- 4 egg yolks, hard cooked
- 1⁄2 cup butter
- 1 tablespoon flour
- 1 teaspoon parsley, minced
- 2 cups milk (approximate)
- salt and pepper, to taste
- Grate the corn off six ears.
- Cover those six cobs with cold water in a large saucepan or stockpot, bring to a boil and cook for about 45 minutes; remove cobs and discard.
- Cut corn from the remaining six ears and combine with the grated corn.
- Mash egg yolks and mix with butter and flour.
- Add the water in which the cobs have cooked gradually, and mix well.
- Add the corn and parsley with enough milk to make the desired consistency.
- Heat to boiling, season with salt and pepper.
- Serve hot.