Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 3 tbsp (25g) all-purpose flour
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 4 cups (656g) sweet corn kernels
  • 4 cups (960ml) low-sodium chicken broth
  • 1 cup (240ml) whole milk
  • 1 bay leaf

Instructions:

  1. Melt the butter over medium heat in a pot. Add the diced onion and cook until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for another 60 seconds.
  2. Sprinkle the flour over the butter-onion mixture. Whisk constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the broth, whisking vigorously to ensure no lumps remain.
  3. Stir in the corn kernels and add the bay leaf. Bring the soup to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until the corn is tender.
  4. Remove the bay leaf. Using an immersion blender, pulse the soup until desired consistency is reached; blend about half of the corn to leave some whole kernels for texture.
  5. Stir in the milk. Heat through for 2 minutes on low without letting it reach a rolling boil. Taste and adjust salt and pepper before removing from heat.