6 ears fresh corn (I used frozen)
salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter
2 scallions, white and green parts separated and chopped
1/2 teaspoon sugar
1/4 cup all-purpose flour
Broth, lots
3 cups whole milk, or more as needed
Instructions
Add butter to a hot pot. When it melts and foams, add the white parts of the scallions and the sugar and cook, stirring occasionally, until soft, about 1 minute. Lower the heat to medium and stir in the flour. Cook, stirring constantly with a wooden spoon, until the mixture starts to turn and the flour no longer smells raw, just a couple of minutes. Add broth and milk and raise the heat to medium-high. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, about 2 minutes. Add the corn kernels and bring to a boil, then lower the heat so the soup bubbles gently. Cook, stirring occasionally, until the corn is tender and the soup has thickened, 10 to 15 minutes. Add a little more milk if you like a thinner soup. Taste, adjust the seasoning, garnish with the scallion greens, and serve.
From: How to Cook Everything, Mark Bittman
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