Creamy Corn Soup

Ingredients

• 1 15-ounce can Canned Creamed Corn
• 1 pint Cold Water
• 4 cups Milk (Scalded)
• 4 tablespoons Butter
• 1 tablespoon Chopped Onion
• 4 tablespoons All-Purpose Flour
• 1.5 teaspoons Salt
• 1 pinch Black Pepper

Instructions

1. 1In a saucepan, combine the canned creamed corn and cold water. Bring to a simmer and cook for 20 minutes.
2. 2After cooking, carefully transfer the corn mixture to a blender or use an immersion blender to puree until smooth. Alternatively, rub through a sieve.
3. 3In a separate saucepan, scald the milk. This means heating it until it's just about to boil, but not boiling. Remove from heat.
4. 4In a separate saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3 minutes, until softened and translucent. Remove the onion (optional, but recommended for a smoother soup). Add the flour to the melted butter and cook, stirring constantly, for 1-2 minutes to create a roux. Be careful not to burn the flour.
5. 5Gradually whisk the scalded milk into the roux, ensuring there are no lumps. Add the pureed corn mixture, salt, and pepper. Bring the soup to a gentle simmer, stirring occasionally, and cook for 5 minutes to allow the flavors to meld. Adjust seasoning to taste.