Cream of Soup

4 cups canned or fresh corn grated

2 egg yolks

2 tablespoon butter

2 tablespoon flour

2 cup evaporated milk and 2 cups water

1 teaspoon vetsin/ seasoning

Salt to taste

Procedure:

Put the corn into a double boiler with 3 cups milk and cook for 20 minutes. Make a white sauce of butter, flour and milk and corn mixture. Add salt to taste and cook for 5 more minutes. Beat the egg yolks well and add to the remaining cup of cold milk. Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly. Water may be added if a thinner soup is desired. Beat and serve.