CHEESY CORN SOUP

Ingredients:

2	tbsp	MAGNOLIA BUTTERCUP
1/4	cup	chopped onions
2	cloves	garlic, minced
1	cup	canned cream-style corn
1	pc	chicken bouillon cube, dissolved in 4 cups water
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1/2	cup	plain yogurt
1	tsp	iodized fine salt
1/2	tsp	pepper
1	cup	grated MAGNOLIA CHEDDAR CHEESE
2	tbsp	chopped parsley

Procedure:

Melt margarine and sauté onions and garlic. Add corn and chicken stock. Let simmer while stirring occasionally. Remove from heat then add cream.
In a bowl, whisk yogurt then season with salt and pepper. Stir into soup. Heat again and let simmer for a few minutes. Ladle into soup bowls then sprinkle cheese and parsley on top.

Makes 5 servings.

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