Corn Soup (Guatemala)

Directions

1. If using fresh corn, cook it in boiling water for 5 - 10 min till tender. Drain, keeping water. If you use canned corn, drain and keep liquid. Heat the margarine in a large saucepan and cook the onion till it is soft. Sprinkle in the flour, mixing well. Cook a couple of min, stirring constantly. Remove pan from heat and slowly pour in the lowfat milk, stirring to give a smooth consistency. Add in the corn kernels, along with salt and pepper to taste, and about 1/2 c. reserved liquid. Bring the soup to a gentle boil, stirring as the mix thickens. Simmer for a few min. Serve warm. Menu suggestion: serve with the salad below, fresh tortillas and baked bananas, above, for dessert