How to prepare creamy corn c

the components :

• Four tablespoons of butter.
• One big onion.
• One clove of garlic.
• One cup of liquid cream, and it can be replaced with a cup of milk.
• Three tablespoons of wheat flour.
• Three cups of water.
• One cube of chicken broth flavor, and it can be dissolved in the previous amount of water (it is an optional ingredient).
• Six cups of fresh corn, or about four cups of frozen corn kernels if fresh corn is not available, or four cups of canned.
• A pinch of salt as desired.
• A pinch of ground black pepper, to taste.

How to prepare :

Finely chop the onion, chop the garlic into slices, separate the corn from the corn cobs using a knife, and remove the cream from the refrigerator ten to fifteen minutes before using it so that it does not clump when placed in a hot pot, and also remove the butter from the refrigerator so that it becomes soft and easy to use . Add water in a suitable size pot, and put it on a high heat until it boils. Add the butter, the chopped onion, and a pinch of salt in another large saucepan, and put it on a medium heat for five minutes, until the onions are soft, stirring constantly so that it does not burn, then add the garlic and stir for a minute or two. Add the flour and a pinch of ground black pepper and stir for an additional minute. Pour hot water into a large pot that contains butter, onions and garlic, and add a pinch of salt, a pinch of black pepper, and corn grains, then cover the pot and leave it on low heat for fifteen to twenty minutes until you are sure that the corn grains are completely cooked. Remove the large pot from the heat, and pour the soup into an electric mixer, and mix it until its texture becomes smooth and you do not find any large pieces of onions, corn, or garlic in it, then pour it back into the same pot, and put it on a medium heat. Gradually add a cup of cream to the pot with continuous stirring for five minutes. Serve the soup dish hot as a side dish, and you can decorate it with chopped parsley leaves.