1/2 large yellow onion, finely diced
1 Tbsp olive oil
2 Tbsp butter
4 ears corn (or about 3 cups / 600g corn kernels – frozen or tinned)
2 tsp fine sea salt (plus more to taste)
1/2 tsp ground white pepper
1/4 tsp smoked paprika (or sweet paprika)
3 cups water (710ml)
1 cup heavy cream
1/2 cup milk
chopped fresh parsley (optional)
High powered blender, or immersion blender
In a large pot, add your olive oil and diced onion. Cook over medium heat until softened and translucent, about 5 minutes.
While your onion is cooking remove the corn from the cobs. Reserve the cobs to add to your soup while cooking. Once onions are cooked, add butter and corn kernels. Cook for another 3-5 minutes, until fully cooked.
Add your salt, pepper, and paprika. Mix well, then add your water and the corn cobs, ensuring the cobs are mostly submerged in the soup mixture. Add more water if needed.
Bring to a boil, then reduce heat to medium-low and cook for 30 minutes. Turn off the heat, discard the cobs, and carefully pour the soup into your blender container.
Blend on the highest setting for 1 minute, or use an immersion blender to blend in the pot. (If using the immersion blender you will want to strain out any remaining corn kernel bits using a fine mesh strainer.) Return the blended soup to your pot and add the cream and milk (or non-dairy milk).
Turn the heat to medium-low and cook until fully heated. Serve garnished with a drizzle of good olive oil, parsley, and extra corn kernels, or as is.