2 1/2 C frozen corn
1 C milk
3 T butter
3 T flour
2 1/2 C milk
1/2 medium onion
1 1/2 tsp salt (I use sea salt)
Dash of pepper
Popcorn
1/2 C heavy whipping cream or half and half
Cook corn in milk until tender. Melt butter and sauté' onion until soft. Stir in flour, salt and pepper. Stir in additional milk, and cream. Sprinkle top of soup with popcorn before serving. I am very liberal with popcorn.
For the salad, I used barbecued chicken over romaine lettuce with ranch dressing.
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Comments: 20
When I heard about popcorn soup I was too, at first skeptical; but it's really good. Chris and I keep adding popcorn as we eat.