5 oz white pearl onions, peeled and halved
2 cups yellow corn kernels (canned & drained, frozen or fresh)
3 cups milk (whole milk preferred to avoid curdling)
Salt and pepper to taste
Saute halved onions in olive oil until golden brown. Salt and pepper to taste. Meanwhile, heat corn kernels with a small amount of olive oil in a stock pot. Add onions and continue to cook. Add milk and bring to a simmer. Taste and salt and pepper as needed. Remove spoonfuls of the soup at a time to a blender to puree, then return to mixture. The goal is to puree enough soup (in batches) to get a creamy chowder-like consistency, but leave enough corn and onions whole for texture.