This popcorn soup will be a recipe that you won't lose. It is so good! Kids will love the idea of using popped corn instead of croutons on top.
Ingredients
- onion: 1 piece (chopped)
- butter: 0.5 cup
- parsley: 1 Tbsp (dried)
- all-purpose flour: 0.25 cup
- quarts half-and-half cream: 2 piece
- whole kernel corn: 2 cans (15.25 ounce cans)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Sauté onion in butter with parsley flakes until onion is tender, about 8 minutes.
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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.
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Season with salt and pepper. Ladle soup into bowls and garnish with popped corn.
