Sweet Corn Soup

1 cn Creamed corn; 14-3/4 oz.
1/4 ts Powdered onion
1/2 ts Granulated sugar
10 oz Sweetened condensed milk
1 tb Sweet butter
2 tb Cooked whole-kernel corn canned or frozen

Onion, sugar and sweetened condensed milk in a blender. Puree on high speed for 1 minute. Pour mixture through a medium sieve into a 1-quart saucepan, using the back of a wooden spoon to press all the liquid from the corn pulp. Reserve 1 teaspoon pulp; discard the rest. Bring soup to serving temperature over medium heat, stirring lightly. Add reserved pulp and butter, whisking until blended. Add the whole-kernel corn and heat through before serving in warm bowls. Serves 2.

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