Mais Soep - Corn Soup

From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. An easy way to chop the corn might be to whirl it in the blender or food processor with the water and onion, THEN heating it to boiling. Hearty by itself or nicely garnished with chopped ham, crumbled bacon, cheddar cheese or parsley.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  cups corn (fresh, canned or frozen is fine)
• 1  cup boiling water
• 1  tablespoon onion, finely minced
• 2  tablespoons butter
• 2  tablespoons flour
• 3  cups milk
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Chop the corn, add boiling water and minced onion; cook for 15 minutes.
2. Strain.
3. Melt the butter and stir in the flour; blend well.
4. Add milk and seasonings; cook, stirring constantly for five minutes.
5. Stir in strained corn pulp and continue cooking for ten minutes.
6. Serve hot.