Instructions: If using fresh corn, cook it in boiling water for 5 to 10 minutes until tender. Drain, keeping water. If you use canned corn, drain and keep liquid. Melt the margarine in a large saucepan and cook the onion until it is soft. Sprinkle in the flour, mixing well. Cook a couple of minutes, stirring constantly. Remove pan from heat and slowly pour in the milk, stirring to give a smooth consistency. Add the corn kernels, along with salt and pepper to taste, and about 1/2 cup reserved liquid. Bring the soup to a gentle boil, stirring as the mixture thickens. Simmer for a few minutes. Serve hot. Menu suggestion: serve with the salad below, fresh tortillas and baked bananas, above, for dessert

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