Butter - 2 tablespoons
Onion - 1 medium chopped
All- Purpose flour - 2 tablespoons
Fresh or frozen corn kernels - 2 cups
Carrot - 1/4 cup cut into matchsticks.
Chicken broth or stock - 1 cup(can be replaced by water)
Milk - 2 cups
Coriander/parseley - 2 teaspoons chopped
Black pepper and salt to taste
Jalapeno salsa (optional)
In a large casserole combine the butter and the onion..Microwave on high for 1 minute or until the onion is tender..Stir in the flour to form a paste..stir in corn,carrot and broth..Cover and microwave on high for 8 minutes or until heated through.Add salt and pepper to taste..Garnish with coriander or cilantro..
To get a creamy corn soup blend the broth and corn together leaving some corn kernels for garnish..
Stir in the salsa for a spicier option..
Sending this to Dhivya's AWED: Chinese
And also to Srivalli's MEC:Soups and Stews