1. Chop the corn kernels coarsely. Combine chopped corn and 1 pint (2 cups / 480 ml) boiling water in a heavy saucepan and simmer over low heat for 20 minutes, stirring occasionally, until the corn is very soft and the liquid is slightly thickened and pale yellow.
2. Press the corn mixture through a fine-mesh sieve into a bowl, discarding the solids. Set the strained liquid aside.
3. Scald the milk (a technique in which milk is heated just until small bubbles form around the edges of the pan and steam rises from the surface, approximately 180°F / 82°C — do not boil): combine the whole milk and the onion slice in the saucepan over medium heat for 4-6 minutes, until the milk steams and tiny bubbles appear at the edges. Remove and discard the onion slice.
4. Stir the strained corn liquid into the scalded milk and keep warm over low heat.
5. Prepare a beurre manié (a technique in which equal parts softened butter and flour are worked together into a smooth paste used to thicken sauces and soups): mash the butter and flour together with a fork until a uniform paste forms.
6. Whisk the butter-flour paste into the hot soup a small piece at a time over medium-low heat. Stir continuously for 3-5 minutes, until the soup is smooth, slightly thickened, and coats the back of a spoon. It should reach approximately 180-185°F (82-85°C).
7. Season with the salt and a few grains of black pepper. Taste and adjust seasoning. Serve immediately.
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