Creamy corn soup

35 gr butter

1 onion

400 gr canned corn or frozen

½ tsp curry

20 gr flour

400 ml stock cubes

500 ml cooking cream

salt, pepper

Fry chopped onion until soft on heated butter, then add drained corn, curry, salt and pepper, and sauté a few minutes.

Add the flour, pour the soup of the stock cubes, and cook over low heat for 10 minutes. Pour the cream, heat to boiling, then remove from heat and serve.