Ingredients

Ingredients

1/2 cup butter

1 onion, chopped

1 tablespoon dried parsley

1/4 cup all-purpose flour

2 quarts half-and-half cream

2 (15.25 ounce) cans whole kernel corn

salt to taste

ground black pepper , hot pepper and/or cumin to taste

Preparation

  1. Saute onion in butter with parsley flakes until onion is tender, about 8 minutes. Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes. Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.