2 egg yolks
2 tablespoons butter
2 tablespoon flour
2 cups evaporated milk and 2 cups water
Salt to taste
Procedure:
Put the corn into a double boiler with 3 cups milk and cook for 20 minutes.
Make a white sauce of butter, flour, and the milk and corn mixture.
Add salt to taste and cook for 5 more minutes.
Beat the egg yolks well and add to the remaining cup of cold milk.
Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly.
Water may be added if a thinner soup is desired. Beat and serve hot.
