Guatemalan Corn Soup
corn soup (guatemala) 
serves 4 
 
  kernels from 3 fresh ears of corn or 1 16-ounce can of sweet corn
1   onion, sliced finely 2 tablespoons flour
1 Tbsp  margarine 2 = cups milk
 
if using fresh corn, cook it in boiling water for 5 to 10 minutes until 
tender. drain, keeping water. if you use canned corn, drain and keep 
liquid. melt the margarine in a large saucepan and cook the onion until 
it is soft. sprinkle in the flour, mixing well. cook a couple of minutes, 
stirring constantly. remove pan from heat and slowly pour in the milk, 
stirring to give a smooth consistency. add the corn kernels, along with 
salt and pepper to taste, and about = cup reserved liquid. bring the soup 
to a gentle boil, stirring as the mixture thickens. simmer for a few 
minutes. serve hot. menu suggestion: serve with the salad below, fresh 
tortillas and baked bananas, above, for dessert 
 
recipe from the world in your kitchen, by troth wells, second story 
press 
 
sunday dinner recipe e-list sunday_dinner-subscr...@yahoogroups.com 
 
 
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(ID: 12549) Mirror: rec.food.recipes: Thu, May 22, 2003


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