Corn Soup(Guatemala)

If using fresh corn, cook it in boiling water for 5-10 minutes or until tender. Drain, keep water. Cut corn off cob. If you use canned corn, drain and keep liquid. Melt the margarine in a large saucepan and cook until onion is soft. Sprinkle in the flour, mixing well. Cook a couple of minutes, stirring constantly. Remove pan from heat and slowly pour in the milk, stirring to give a smooth consistency. Add the corn, along with salt and pepper to taste, and add about

1/2 cup of water used to boil corn. Bring soup to a gentle boil, stir as mixture thickens. Serve hot. Makes 4 cups.