INGREDIENTS

* 1/2 cup butter
* 1 onion, chopped
* 1 tablespoon dried parsley
* 1/4 cup all-purpose flour
* 2 quarts half-and-half cream
* 2 (15.25 ounce) cans whole kernel corn
* salt to taste
* ground black pepper to taste
DIRECTIONS

1. Saute onion in butter with parsley flakes until onion is tender, about 8 minutes.
2. Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
3. Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.

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