Ingredients

Cooking Method

In a small saucepan over medium heat, simmer corn with milk, uncovered, until very tender, about 10 to 15 minutes.
 

In another saucepan over medium heat, sauté the onion in the butter until translucent, about 5 minutes. 

1. Lower heat and stir in the flour. 

2. Beating constantly.

3. Add the hot corn and milk.

4. Cook, stirring, until bubbly, 1 to 2 minutes. 

5. Add remaining ingredients except chives and butter.

6. Heat to boiling.

7. Then cook 3 minutes, stirring occasionally.

To serve:  Ladle into soup bowls and garnish with chives and a dab of butter in each bowl.
 

The soup is very good reheated with milk.
 

To make ahead:  Keeps well for several days.