Double Corn Soup - cooking recipe

Ingredients

1 qt. plus 4 oz. chicken stock
1/2 pt. heavy cream or half and half
4 oz. butter and 1 oz. butter for saute
4 oz. flour
1/4 c. shallots, chopped
1 Tbsp. chopped pimentos
1 c. white corn
1 c. yellow corn
1/2 c. diced, cooked chicken meat
cayenne pepper
salt
fresh parsley, chopped (for garnish)

Preparation

Melt 4 ounces butter; add flour.
Cook for 5 minutes.
Bring quart of stock to a boil.
Remove from heat and gradually add flour to thicken mixture.
Saute shallots and pimentos in remaining butter.
Add corn and remaining stock.
Cook until tender.
Add thickened stock.
Simmer for 1/2 hour over low heat. Add cream and chicken meat.
Season and garnish.