Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Boiling water |
| 2 cups | Fresh or frozen corn |
| 2 cups | Diced potato |
| ¼ cup | Cinely chopped fresh parsley |
| ½ cup | Finely chopped celery |
| 3 tablespoons | Butter or margarine |
| 1 tablespoon | Finely chopped onion |
| 3 tablespoons | Flour |
| 2 cups | Milk |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
In a 2 quart saucepan, heat water, corn, potato, parsley, and celery to boiling over high heat; reduce heat to low, cover and cook 20 minutes.
Meanwhile, in a small skillet, melt butter. Add onion and cook until onion softens slightly. With wire whisk, stir in flour and cook one minute, stirring constantly. After corn mixture has cooked, stir in milk, flour mixture,and salt. Cook, stirring until slightly thickened. Serve hot.
Recipe by: Country Living Posted to MC-Recipe Digest V1 #634 by Nancy Pallotta <nancee@...> on Jun 03, 1997