5 c. cream style canned corn
6 tbsp. butter
1 med. chopped onion
6 tbsp. flour
White pepper (2 dashes)
Nutmeg (2 dashes)
6 c. milk
6 tbsp. chopped parsley

Melt butter and saute onion until translucent. Add flour, pepper and nutmeg. Stir in corn and milk and cook at medium low heat until hot. Then add parsley. Serves 10 to 12.

I serve this at every Thanksgiving meal.