From this point on all the ingredients are for one batch of soup using 1/2 of the ingredients listed above.
400 ml plus
Heavy cream (if you have some)
The beurre manié:
Salt and pepper
Make cuts in each corn cob as shown in between the rows of kernels. Make cuts between each row of kernels on both cobs.
Scrape one of the corn cobs with the back side of a kitchen knife to remove the insides of the corn only, leaving the skins. Remove the whole kernels with the blade of the knife from the other cob.
This is what was removed from the corn cobs.
Finely chop the onions and saute in butter over low heat until transparent, then add the corn and continue sauteeing.
When the corn is cooked through and turns a nice yellow in color it's done.
You can freeze half of this mixture in a ziplock bag. We'll make the rest into soup.
Add 300 ml of milk to the pan that the cooked corn mixture is in, and simmer over low heat. Take care not to let it burn!
Make the beurre manié (literally, "kneaded" butter). Put the butter (1 tablespoon) into a heatproof container and melt in the microwave. Add the flour and mix well.
Add the beurre manié to the pan little by little to thicken the soup. Add the rest of the milk and the heavy cream, and adjust the thickness.
When the soup is the constency you like, season with salt and pepper to taste and it's done.
If you reduce the amount of milk drastically, the soup will be thick even without added thickener. If you want a really rich version!
The corn and onion add a lot of sweetness, so this tastes best if you are generous with the salt. If you find the flavor lacking, add a tiny bit of soup stock granules.
Story Behind this Recipe
My mother used to make this for me!
The ● ingredients are for two batches of soup. Please adjust the concentration, thickness and amount to taste. If you scrape the corn kernels off with a knife you won't get any of the thin skin, but the kernels will go flying so be careful.