6 fresh ears of corn
1/3 c. water
1/4 c. chopped onion
1/2 tsp. salt
4 c. milk
2 tbsp. butter
1 tsp. salt
1/4 tsp. white pepper
3 tbsp. all-purpose flour
1 beaten egg

With sharp knife, make cuts through center of kernels. Cut corn off cob; scrape cob. In saucepan combine corn, water, onion, and the 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, 15 minutes, stirring occasionally.

Stir in 3 1/2 cups of the milk, butter, the 1 teaspoon salt and white pepper. Blend together remaining 1/2 cup milk and flour; stir into corn mixture in saucepan. Cook over low heat, stirring constantly, for 2 minutes more. Garnish with snipped chives and paprika if desired. Makes 6 servings.