6 fresh medium ears of corn
1/4 cup chopped onion
4 cups milk
2 tablespoons butter
3 tablespoons all purpose flour
1 slightly beaten egg
Using a sharp knife, cut tips of corn kernels off cobs. Scrape cobs.
In a saucepan combine the corn, onion, 1/2 cup water and 1/2 teaspoon
salt. Bring to a boi, reduce heat. Cover; simmer about 15 minutes
or till corn is barely done, stirring occasionally. Stir in 3 1/2
cups of the milk, butter, 1 teaspoon salt and 1/4 teaspoon pepper.
Combine the remaining 1/2 cup milk and the flour. Add milk-flour
mixture to corn mixture. Cook and stir till thickened and bubbly.
Gradually stir about 1 cup of the hot mixture into beaten egg. Return
to hot mixture in saucepan. Cook over low heat for 2 minutes more,
stirring constantly (do not boil). If desired, garnish soup with