Ingredients
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Procedure
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- Combine the corn and water in a large pot. Bring to a boil.
- Make a roux with the butter and flour.
- Add the roux to the soup when the corn is tender.
- Boil for an additional 10–15 minutes.
- Beat the egg and add it to the soup. Immediately take the soup off the heat.
- Add salt and pepper to taste.