"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Aunt Bess's Cream of Corn Soup Recipe

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This recipe for Aunt Bess's Cream of Corn Soup, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Standridge
Added: Saturday, July 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can corn
1 large onion, minced
3 stalks celery, chopped
1 qt. milk
Butter the size of an egg
Flour
Salt and pepper to taste

Directions:
Directions:
Put corn in double boiler and add the onion and celery. Cook until onion and celery are tender. Strain through a coarse colander or put in a blender briefly and pulse. Return to pan, add most of the milk, and all of the butter, salt and pepper. Thicken with flour, stirred up in some of the milk, to the desired consistency (I'd start with 2 T. flour and add more if you want it thicker).

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Aunt Bess's cook Lena used to make this. Mummy made this for Thanksgiving and Christmas dinners.

 

 

 

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