Add the contents of the can of corn to a pot and add an equal amount of milk (measure milk by using the empty can). Turn on the heat.
Add soup stock and cheese to the pot and bring to a boil, stirring the bottom to prevent burning. Flavor with salt and pepper, top with parsley and it's complete. If you like, you can also add a can of regular corn. But it's not necessary.
Story Behind this Recipe
I've loved this corn soup when I was a child. Since it's easy to make, I often helped out.
The powdered cheese gives it's kick, so hold back on the salt. Also for the pepper, white pepper looks better than black.