3-4 ears corn on the cob, kernels cut off
1 1/2 c. whole milk
2 T. butter
1 onion, chopped
1/4 c. flour
1 1/2 c. chicken or veggie stock
1 1/2 c. shredded cheddar cheese
4-5 strips bacon, fried to crisp and crumbled
salt and pepper to taste
Bring milk and corn to boil in a saucepan. Reduce heat and simmer 10-15 minutes. Drain corn and reserve milk.
Melt butter in saucepan and gently saute onions until soft. Add flour and cook 2-3 minutes over low heat. Add milk and broth, slowly bring to a boil, stirring, until thick. Simmer over very low heat 15-20 minutes.
Return corn to pan and add half the cheese. Heat through. Blend with immersion blender or in blender. Season to taste with salt & pepper. Put soup in bowls and top with cheese and bacon.
