Corn Chowder

INGREDIENTS:

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)

Olive oil

Salt and pepper to taste
.

DIRECTIONS:

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.