Double Corn Soup

• 1 qt. plus 4 oz. chicken stock
• 1/2 pt. heavy cream or half and half
• 4 oz. butter and 1 oz. butter for saute
• 4 oz. flour
• 1/4 c. shallots, chopped
• 1 Tbsp. chopped pimentos
• 1 c. white corn
• 1 c. yellow corn
• 1/2 c. diced, cooked chicken meat
• cayenne pepper
• salt
• fresh parsley, chopped (for garnish)

1. Melt 4 ounces butter; add flour.
2. Cook for 5 minutes.
3. Bring quart of stock to a boil.
4. Remove from heat and gradually add flour to thicken mixture.
5. Saute shallots and pimentos in remaining butter.
6. Add corn and remaining stock.
7. Cook until tender.
8. Add thickened stock.
9. Simmer for 1/2 hour over low heat. Add cream and chicken meat.
10. Season and garnish.

chicken stock, heavy cream, butter, flour, shallots, pimentos, white corn, yellow corn, chicken meat, cayenne pepper, salt, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771431 (may not work)