Sweet Corn Soup

Heat (without boiling) milk on low heat in a medium saucepan.

Meanwhile, melt butter in a kettle over medium heat.

Chop the onion. Sauté in butter for 5 minutes, keeping the stir until soft.

Lower the heat and add cornmeal to kettle.

Simmer for about 2 minutes, keeping the stir.

Remove from heat. Stir warm milk little by little into onion mixture.

Return to fire, over medium heat.

Add chicken or vegetable stock, corn, celery salt, and pepper.

Parboil soup, stirring frequently.

Lower the heat and add cream. Blend well.

Simmer for about 5 minutes. When soup is heated through, serve in serving soup bowls.