2 Tbsp. unsalted butter
½ medium onion, diced
2 Tbsp. all-purpose flour
2 cup frozen corn (3 cups if you are not going to blend the corn together)
1½ cup chicken stock
1½ cup 2% milk
salt and pepper, to taste
green onion, for garnish

1. Heat the butter in a pot or large saucepan over medium heat.
2. When the butter has melted, add the diced onion and stir to distribute the butter. Cook until the onions are translucent, then turn the heat to low.
3. Add the flour and stir quickly to mix–it will look a bit like paste, which is okay! Don’t let the flour burn!
4. Slowly add the chicken stock and stir while adding to prevent lumps. Lumps on the bottom could burn the soup!
5. After all of the stock has been added, turn the heat to medium high and bring to a boil.
6. Once the broth is boiling, add the frozen or fresh corn and turn the heat down to medium. Allow the corn to simmer for 10 minutes.
7. After 10 minutes have passed, remove the pot from heat and use a stick blender to purée the soup. You can also wait for the soup to cool a bit, then pour into a blender. Be careful of the heat though–if it’s too hot, some blender containers will crack or burst.
8. Once blended, return to low heat and add the milk. Allow the soup to heat thoroughly, ~5-10 minutes.
9. Add salt and pepper to taste.
10. Serve with green onion (the green tips only, sliced) on top.

Soup can be frozen for up to 6 months or kept in the fridge for up to a week.

Adapted from http://umamiholiday.com/2014/01/15/corn-potage-japanese-corn-soup/