Sioux Corn Soup - cooking recipe

Ingredients

12 ears corn
4 egg yolks, hard cooked
1/2 cup butter
1 tablespoon flour
1 teaspoon parsley, minced
2 cups milk (approximate)
salt and pepper, to taste

Preparation

Grate the corn off six ears.
Cover those six cobs with cold water in a large saucepan or stockpot, bring to a boil and cook for about 45 minutes; remove cobs and discard.
Cut corn from the remaining six ears and combine with the grated corn.
Mash egg yolks and mix with butter and flour.
Add the water in which the cobs have cooked gradually, and mix well.
Add the corn and parsley with enough milk to make the desired consistency.
Heat to boiling, season with salt and pepper.
Serve hot.