Corn Soup

Ingredients

 * 3 cups frozen whole kernel corn or 6 fresh ears of corn
 * 1-1/2 cups chicken broth
 * 1 cup milk or light cream
 * Some black and red pepper
 * 1/2 cup crumbled cheese

Directions

 * 1) If using fresh corn, cook it in boiling water for 5 to 10 minutes until tender.
 * 2) Drain, keeping water. If you use canned corn, drain and keep liquid.
 * 3) Melt the margarine in a large saucepan and cook the onion until it is soft.
 * 4) Sprinkle in the flour, mixing well.
 * 5) Cook a couple of minutes, stirring constantly.
 * 6) Remove pan from heat and slowly pour in the milk, stirring to give a smooth consistency.
 * 7) Add the corn kernels, along with salt and pepper to taste, and about 1/2 cup reserved liquid.
 * 8) Bring the soup to a gentle boil, stirring as the mixture thickens.
 * 9) Simmer for a few minutes. Serve hot.