| How To Cook: |
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1. Put the onion, parsley, and 2 tablespoons butter in a small covered dish and cook 3 minutes in the microwave oven.
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2. Place in a blender with the corn and milk. Blend until smooth.
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3. In a 2-quart container, melt the remaining 2 tablespoons butter. Blend in the flour, salt and pepper and stir until smooth.
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4. Stir in 2 cups of chicken broth, a little at a time, blending until smooth after each addition.
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5. Cover and cook in the microwave oven until the mixture is thick and starts to boil, stirring several times. (This should take about 5 minutes.)
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6. Slowly blend in the remaining 2 cups of chicken broth. Stir in the corn mixture.
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7. Return the soup to the microwave oven and heat until piping hot (about 10 to 15 minutes).
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