Cube the ham to 1 cm and thinly slice the onion. Put butter into a thick-bottomed pan and fry the ham and onion.
When the onion has softened, turn the heat to low and mix in the flour. Fry until crispy, being careful not to burn it.
Turn the heat to medium, add water and dissolve the stock cube.
When it has thickened, add corn and turn up the heat to strong.
Add milk. When it's boiled, season with salt and pepper. Transfer to serving bowls, sprinkle parsley, and it's done.
Story Behind this Recipe
I have soup for breakfast every morning. I don't have much time in the mornings, so I make it the night before. The flavors blend and it becomes tasty, so I always look forward to breakfast.
You add flour after frying the ingredients in butter, so it doesn't become lumpy. The stock cube will dissolve better if you crumble it a little first. If you pour the soup into ramekins, cover with frozen puff pastry and bake it in the oven, you'll have nice pies, which are perfect for parties.