CREAMY CORN SOUP

- 2 tbsp. Butter
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 ounce Clean style corn
- 2 ounce Whole kernel corn, drained
- 2 cups Chicken stock
- 3 tbsp. All-purpose four
- 2 ½ cups Milk
- 2 ½ tbsp. All-purpose cream
- 2 ½ tbsp. Cream cheese
- 1 tsp. Ground black pepper to taste
- 1 tsp. Salt to taste
- 1 tsp, Cayenne pepper to taste
- ½ Parsley
PROCEDURE:

1. In a large pot, add butter, suteé chopped onion and minced garlic. Suteéd
together for three to four minutes over medium heat; cook and stir until
onions are tender.
2. Add the clean style corn and let it cook for another two to three minutes.
3. Add the chicken stock and let simmer for another two to three minutes.
4. Let it cool for two to three minutes and add the soup in a blender; blend
until smooth.
5. In another pot, add butter and flour; whisk and mix together to make a thick
paste. Add milk/cream and mix together. Add the strained blended corn
soup; mix well. Add cream cheese and stir it until heated through.
6. Add garlic salt, black pepper, and cayenne pepper to taste; stir until
combined and simmer for two to three minutes.
7. Serve hot and enjoy.