Prep Time::10 mins
Cook Time::15 mins
Total Time::25 mins
Servings::8
Ingredients
1 onion, chopped
½ cup butter
1 tablespoon dried parsley
¼ cup all-purpose flour
2 quarts half-and-half cream
2 (15.25 ounce) cans whole kernel corn
salt and ground black pepper to taste
Directions
Sauté onion in butter with parsley flakes until onion is tender, about 8 minutes.
Stir flour into onion mixture (mixture will be lumpy). Slowly stir in half-and-half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
Season with salt and pepper. Ladle soup into bowls and garnish with popped corn.