Aunt Louise Corn on the Cob Cream Soup

Ingredients

• 24 ears corn
• 2 Spanish onions, diced
• 1/4 lb (125 g) butter
• 1/2 tbsp (8 mL) salt
• 1/2 tsp (2 mL) ground pepper
• 1 tbsp (15 mL) ground savory
• 1 can (19 oz/540 mL) cream style corn
• 4 cups (1 L) hot milk

Preparation

1. In large saucepan of boiling water, cook 12 ears of corn for 10 minutes, in just enough water to cover them. Using same cooking water, cook remaining corn and reserve water. Remove kernels from cobs with knife. Add kernels to saucepan of reserved water.
2. In skillet, sauté onions in butter over medium heat for 10 minutes, stirring occasionally. Add some reserved cooking water and simmer for 5 minutes. Pour into food processor with corn and water mixture. Purée mixture and return to saucepan.
3. Season with salt, pepper and savory. Stir in cream style corn and hot milk. Simmer soup over low heat for 15 minutes.