3/4 c. diced onion
2 tbsp. butter, melted
2 c. white corn cut from cob (about 4 ears)
2 c. chicken broth
1/4 tsp. white pepper
1 can (5 oz.) evaporated milk, undiluted
1 jar (5 oz.) diced pimiento
Paprika

Saute onion in butter in a large saucepan, 3 minutes, stirring occasionally. Add corn; cook 3 minutes, stirring constantly. Stir in chicken broth and pepper. Cover, reduce heat to low, and simmer 5 minutes. Stir in milk; cook until thoroughly heated, (do not boil). Add pimiento; stir well. Ladle soup into bowls; sprinkle with paprika. Yield: 4 cups.