Pennsylvania-Style Dutch Fresh Corn Soup
From: Debbie, Pennsylvania, USA
  • 12 ears corn
  • 4 eggs, hard boiled
  • 1/2 cup [115 g] butter
  • 1 tablespoon [8.75 g] flour
  • 1 teaspoon [5 mL] finely chopped parsley
  • Cold water, to cover
  • Milk, if needed
  • Grate corn off 6 of the ears into a casserole.
  • Cover grated corn with cold water.
  • Bring to a boil and leave to boil for approximately 45 minutes.
  • Reserving cooking water, cut the corn from remaining six ears; add to grated corn.
  • Mash egg yolks before mixing together with flour and butter.
  • Slowly pour in reserved cooking water and mix well.
  • Add grated and whole corn kernels, and chopped parsley.
  • If mixture is too thick, pour in enough milk to get the right consistency.
  • Bring to just a boil.
  • Leave to simmer for 5 minutes, before serving.