Pimento Corn Soup - cooking recipe

Ingredients

3/4 c. diced onion
2 Tbsp. butter or margarine, melted
2 c. chicken broth
1/4 tsp. white pepper
1 (5 oz.) can evaporated milk (undiluted)
1 (4 oz.) jar diced pimento
paprika

Preparation

Saute onion in butter in a large saucepan 3 minutes, stirring occasionally.
Add corn; cook 3 minutes, stirring constantly. Stir in chicken broth and pepper.
Cover, reduce heat to low and simmer 5 minutes.
Stir in milk; cook until thoroughly heated. (Do not boil.)
Add pimento; stir well.
Ladle soup into bowls. Sprinkle with paprika.
Yield:
4 cups.