Makes 4 servings. Recipe is by Sir Robin Hixson, from the Delta Queen Cookbook (LSU Press, 2012), which says recipes for popcorn soup in America trace back to the 17th century.
2½ cups fresh corn kernels, chopped
3½ cups milk, divided
3 tbls. butter
½ medium onion
3 tbls. flour
1 tsp. salt
Dash of pepper
½ cup half-and-half
1 cup popped popcorn, plus additional for garnish
1. Cook fresh corn in 1 cup of the milk until tender.
2. Melt butter in a medium saucepan. Add onion and sauté until soft. Stir in flour, salt and pepper. Add remaining 2½ cups milk, half-and-half, and corn and milk mixture. Simmer until soup thickens.
3. To serve, ladle into bowls and garnish with popcorn.