6 ears corn (cut off cob) or frozen corn
1/3 c. water
1/4 c. chopped onion
1/2 tsp. salt
4 c. Milk or half & half
2 tbsp. butter
1 tbsp. salt
1/4 tsp. pepper
3 tbsp. flour
1 egg

In saucepan combine corn, water, onion and salt. Bring to boil. Reduce heat and simmer covered 15 minutes. Stir in 3 1/2 c. milk, butter and pepper. Blend together remaining 1/2 c. milk and flour. Stir into corn mixture. Cook and stir until thickened and bubbly. Gradually stir 1 c. of hot mixture with egg and return to soup. Garnish with snipped chives.