Ingredients

• 1 onion , chopped
• 0.5 cups butter
• 1 tablespoon dried parsley
• 0.25 cups all-purpose flour
• 2 quartss half-and-half cream
• 2 , 15.25 ounce
• salt and ground black pepper to taste

Instructions

1. 1 Sauté onion in butter with parsley flakes until onion is tender, about 8 minutes.
2. 2 Stir flour into onion mixture (mixture will be lumpy). Slowly stir in half-and-half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
3. 3 Season with salt and pepper. Ladle soup into bowls and garnish with popped corn.

Nutrition per serving