• 1/2 cup butter
  • 1 onion, chopped
  • 1 tablespoon dried parsley
  • 1/4 cup all-purpose flour
  • 2 quarts half-and-half cream
  • 2 (15.25 ounce) cans whole kernel corn
  • salt to taste
  • ground black pepper to taste


Saute onion in butter with parsley flakes until onion is tender, about 8 minutes.

Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.

Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.