In a small
saucepan over medium heat, simmer corn with milk, uncovered, until very
tender, about 10 to 15 minutes.
In another saucepan
over medium heat, sauté the onion in the butter until translucent, about
Lower heat and stir in the flour.
Add the hot corn and milk.
Cook, stirring, until bubbly,
1 to 2 minutes.
Add remaining ingredients
except chives and
Heat to boiling.
Then cook 3 minutes, stirring occasionally.
Ladle into soup bowls and garnish with chives and a dab of butter in
The soup is very good reheated
Keeps well for several days.