Creamy Corn Soup

• 3 tablespoons butter
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 tablespoon flour
• 1 (10 ounce) package frozen whole kernel corn
• 1 cup whipping cream
• 2 cups half-and-half
• 2 tablespoons fresh parsley, chopped
• kosher salt, to taste
• freshly cracked black pepper, to taste
• 1 sprig fresh parsley (to garnish)

1. On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes.
2. At this point, the mixture can be covered and refrigerated and finished at a later date.
3. When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste.
4. Transfer the soup mixture to a blender or food processor and puree until smooth.
5. Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through.
6. Serve with a garnish of fresh parsley.

butter, onion, celery, flour, kernel corn, whipping cream, fresh parsley, kosher salt, freshly cracked black pepper, parsley

Taken from www.food.com/recipe/creamy-corn-soup-163557 (may not work)