Popcorn Soup

A cozy, nostalgic corn chowder with a playful twist — serve with fresh popcorn for extra fun and texture.

Ingredients

• ½ onion, chopped
• 50g butter
• ½ tbsp dried parsley
• 15g all-purpose flour
• 1l half-and-half cream (or a mix of milk and cream)
• 1 can full kernel corn, drained
• popcorn (for serving)

Instructions

1. Sauté the chopped onion and parsley in butter over medium heat until tender, about 8 minutes.
2. Mix in the flour to create a roux.
3. Slowly stir in the half-and-half cream, whisking continuously.
4. Add the drained corn and cook until the soup is slightly thickened, about 5 minutes.
5. Serve hot, topped with fresh popcorn for garnish.