Silky Corn Soup

On a trip through Oregon, my partner and I discovered the incredible delicacy that is corn soup. I know it sounds silly, but wait until you try it. If you don't like corn, my condolences. To give credit where credit is due, our first introduction to corn soup was at Mother's in downtown Portland. However, the following recipe was formulated by my partner:

3 ears of corn (cut kernels from cobs)
1/2 onion (finely diced)
4 Tbsp butter
2 Tbsp flour
Pepper
Salt

Sautee onion and butter. Add kernels to sautee and cook for five minutes. Stir in a chicken stock (store bought, but homemade is always better). Bring to boil and simmer for 15 min. Use an emersion blender to puree. Once finely pureed, put liquid through a fine mesh strainer. Discard pulp.

In a separate pan, mix 2 tbsp butter & 2 tbsp flour for a roux. Stir roux until a light brown color.
Reverse add the soup into the roux mixture 1 ladel at a time, stirring constantly to alleviate lumps. Heat over medium to desired thickness and temperature (approx. 5 min.). Salt & pepper to taste (though very little is needed as the natural flavor shines through).

Serve as-is or with a dollop of sour cream and a pinch of finely chopped chives. Enjoy!