Corn Potage (old-school style)

Ingredients
1/2 onion, finely chopped
25g/1oz butter
2 Tbsp flour or use potato
250g/9oz corn kernels (frozen, canned or fresh, or creamed corn)
2 cups chicken stock
2 cups milk
Some cube potato (~1 small potato)
Generous salt and pepper
Blender

Procedure
1. Melt butter in a med/large saucepan. Fry the onion in the butter until translucent.

2. Remove from heat and Stir in flour. While stirring, slowly add half the chicken
stock, over low heat. Stir well to avoid lumps.

3. Add corn to the mixture. Blend until smooth-ish (a little texture is nice too)

4. Add in potato.

5. Add the rest of the chicken stock, bring to boil and simmer 10-20 min.

6. Add milk, salt and pepper to taste, and heat through.