1/2 cup butter

6 Tbs. all purpose flour

2 cups milk (skim is okay for lighter calories)

2 cubes chicken bouillon or 2 tsp. bouillon granules

ground black pepper to taste.

 

Melt butter in a saucepan.  Add flour and make a paste.  Add milk and bouillon.  Cook over low heat until thickened.  Add pepper to taste. 

 

 

1 cup Medium Salsa - any brand - more if you want it spicier.

1 can whole corn - do not drain

 

Note:  You may add more milk if a thinner soup is desired. 

 

Heat on low until soup is at the desired temperature.  Stir often so as not to burn the bottom.

 

 

 

Submitted by:  Barker Central School Cafeteria Staff