INGREDIENTS
Servings: 6
1 tablespoon margarine
1 / 2 chopped onion
1 can evaporated milk
2 cups chicken broth
4cups of corn kernels
1 tbsp chopped parsley
Salt and pepper
PREPARATION
1. Fry onion in margarine, add the chicken broth and corn kernels. Cook uncovered for 15 minutes. Blend.
2. Place cream in a saucepan and add the evaporated milk and let cook for 10 minutes over low heat, not boil. Season with salt and pepper.
3. Serve and sprinkle with parsley. Serve with toast.
