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Ingredients:

• 4 cups canned or fresh corn, grated
• 2 egg yolks
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups evaporated milk and 2 cups water
• 1 teaspoon vetsin
• Salt to taste

Instruction:

Put the corn into a double boiler with 3 cups milk 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 minutes. beat the egg yolks well and add to the remaining cup of cold milk. Stir this mixture into the soup. Cook for 1 to 2 minutes, stirring constantly. Water maybe added if a thinner soup is desired. beat and serve.