2 c. Cream Soup Base
2 c. (1 lb. can) cream-style corn
1/2 c. milk
1 tsp. instant minced onion
1/8 tsp. chervil
1 tsp. salt
1 chicken bouillon cube
parsley
paprika
2 c. (8 oz.) shredded Cheddar cheese (optional, but gives zing)

To Cream Soup Base, add corn, milk, onion, chervil, salt and bouillon cube. Heat to simmering, cooking long enough to dissolve bouillon cube. Serve garnished with parsley and paprika.

Cream Soup Base:

2 tbsp. butter
2 tbsp. regular all-purpose flour
1/8 tsp. paprika
1/8 tsp. white pepper
2 c. milk

Melt butter in saucepan over medium heat. Stir in flour, paprika and pepper. Remove from heat; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Use as directed or as a base for your favorite cream soup.