Corn Soup

• 190 grams Can of Sweet corn (creamed)
• 200 ml Milk
• 200 ml Water
• 1/4 Onion
• 1 tbsp White flour
• 10 grams Butter
• 1/2 cube Consomme soup stock cube
• 1 dash Salt and pepper
• 2 tbsp Sweet corn (whole kernels)
• 1 slice Bread
• 1 dash Parsley (dried)

1. Croutons: Cut the white bread into cubes, arrange on a baking sheet, and microwave on 600W for 2 to 3 minutes (no need to wrap).
2. Let cool while still on the plate.
3. They'll be soft coming out of the microwave, but once cooled they'll harden.
4. They're crunchy without oil.
5. Saute the minced onion in butter.
6. Once they've become translucent, add the flour and continue to cook.
7. Add water a small amount at a time, mixing as you add.
8. Add soup stock and bring to a boil, then add the creamed corn.
9. Boil while stirring.
10. The amounts of water, milk, and corn are roughly the same.
11. If you use the empty can, you don't need to measure and it cleans out the can.
12. Add corn kernels and milk.
13. Once warm, flavor with salt and pepper and it's done.
14. Finish by topping with the croutons and parsley.

corn, milk, water, onion, flour, butter, cube, salt, sweet corn, bread, parsley

Taken from cookpad.com/us/recipes/155779-corn-soup (may not work)