Creamy Corn Soup

Ingredients

• 2 cups Water
• 2 cups Milk
• 0.25 small Onion (1/4 of a small onion)
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 0.5 teaspoon Salt
• 0.125 teaspoon Black pepper
• 2 cups Fresh or frozen corn kernels

Instructions

1. 1If using fresh corn, cut the kernels from the cob. If using frozen corn, no preparation is needed.
2. 2Add the corn kernels and water to a saucepan. Simmer for 20 minutes, or until the corn is tender.
3. 3Carefully transfer the corn and water mixture to a blender or use an immersion blender to puree until smooth. Alternatively, rub the mixture through a sieve to remove the corn solids.
4. 4In a separate saucepan, scald the milk with the onion. Heat the milk over medium heat until it just begins to simmer, but do not boil. Remove the onion.
5. 5In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux). Be careful not to burn the roux.
6. 6Gradually whisk the scalded milk into the roux, ensuring no lumps form. Add the pureed corn mixture to the saucepan. Stir well to combine. Season with salt and pepper to taste. Heat through gently, but do not boil.