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Chicken and Corn Soup

Take two quarts of the liquor in which a chicken or fowl has been boiled, add one pint of corn scraped from the cob, or one can. In a small saucepan melt one tablespoonful of butter, add two tablespoonfuls of flour, and when mixed, one cupful of rich milk or cream (cream is better). Add gradually a portion of the soup and when smooth turn into the large kettle. Season to taste, sprinkle in one tablespoonful of very finely chopped parsley, and serve.