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Chicken and Corn Soup

Take 2 quarts of the liquor in which a chicken has been boiled, add I pint of corn scraped from the cob, chopped, I tablespoonful of finely chopped onion and I scant teaspoonful of salt and simmer, closely covered, for an hour. Rub through a fine sieve and return to the fire. In a IO small saucepan melt 1 tablespoonful of butter, add 2 tablespoonfuls of flour and when mixed, I cupful of rich milk or cream. Add gradually a portion of the soup and when smooth turn into the larger kettle. Season to taste, sprinkle in I tablespoonful of very finely chopped parsley and serve.