Advocate-tested recipe

Popcorn Soup

Makes 4 servings. Recipe is by Sir Robin Hixson, from the Delta Queen Cookbook (LSU Press, 2012), which says recipes for popcorn soup in America trace back to the 17th century.

2½ cups fresh corn kernels, chopped

3½ cups milk, divided

3 tbls. butter

½ medium onion

3 tbls. flour

1 tsp. salt

Dash of pepper

½ cup half-and-half

1 cup popped popcorn, plus additional for garnish

1. Cook fresh corn in 1 cup of the milk until tender.

2. Melt butter in a medium saucepan. Add onion and sauté until soft. Stir in flour, salt and pepper. Add remaining 2½ cups milk, half-and-half, and corn and milk mixture. Simmer until soup thickens.

3. To serve, ladle into bowls and garnish with popcorn.