Guatemalan Corn Soup

Drain corn 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.