Croutons: Cut the white bread into cubes, arrange on a baking sheet, and microwave on 600W for 2 to 3 minutes (no need to wrap).
Let cool while still on the plate. They'll be soft coming out of the microwave, but once cooled they'll harden. They're crunchy without oil.
Saute the minced onion in butter. Once they've become translucent, add the flour and continue to cook.
Add water a small amount at a time, mixing as you add. Add soup stock and bring to a boil, then add the creamed corn. Boil while stirring.
The amounts of water, milk, and corn are roughly the same. If you use the empty can, you don't need to measure and it cleans out the can.
Add corn kernels and milk. Once warm, flavor with salt and pepper and it's done.
Finish by topping with the croutons and parsley.
Story Behind this Recipe
When I learned this recipe in junior college, it called for heating the flour with butter, and would become lumpy. I saw a TV show that showed sautéing onions before making the roux and adapted that procedure. Since then I've been making corn soup with onions.
Since it burns easily and spits when boiling, be sure to mix well from the bottom. It hardens when cooled, so when heating leftovers the following day, be sure to mix before heating as well.