5ears of sweet corn(see notes for canned corn or frozen corn)
5cupsmilk
1tablespoonchopped onion
6tablespoonsbutter,divided
3tablespoonsflour
¾teaspoonsalt
¼teaspoonpepper
2egg yolks
To serve: whipped cream, chopped chives
Instructions
Remove the corn from the cobs by running a sharp knife down each cob. Reserve ¼ cup of corn for garnish. Chop the remaining corn finely.
Place the milk in a large saucepan and bring to a simmer (do not boil). Reduce heat to low and add the corn and onion. Cook over low heat for 15 minutes.
Pour the milk mixture into a colander set over a large bowl. Strain out the corn and onions. Set milk mixture aside.
Melt 4 tablespoons of butter in the same saucepan over medium heat. Add flour and let cook for 1 minute. Pour the milk mixture over the top, add salt and pepper, and whisk occasionally until thickened, about 5 minutes.
Melt the remaining 2 tablespoons of butter in the microwave. Pour it into the now-empty large bowl, and whisk together with the egg yolks. Pour the hot soup over the top and stir to combine.
Ladle the soup into bowls and garnish each bowl with a teaspoon of whipped cream, a few corn kernels, and chives (if desired).
Notes
If the milk becomes too hot, it'll form a skin on the surface. Just use a spoon to skim it off.You can substitute 2 (12 oz) bags of frozen corn or 2 (15 oz) cans of whole kernel corn for the sweet corn. Defrost the frozen corn and drain the canned corn if using.Make it ahead: let the soup cool and store in the refrigerator. Re-warm on the stovetop. You can make the soup up to several days in advance. I don't recommend freezing the soup.