1. Using a sharp knife, cut tips of corn kernels off cobs. Scrape cobs.

2. In a saucepan combine the corn, onion, 1/2 cup water and 1/2 teaspoon salt. Bring to a boi, reduce heat.

3. Cover; simmer about 15 minutes or till corn is barely done, stirring occasionally.

4. Stir in 3 1/2 cups of the milk, butter, 1 teaspoon salt and 1/4 teaspoon pepper.

5. Combine the remaining 1/2 cup milk and the flour. Add milk-flour mixture to corn mixture.

6. Cook and stir till thickened and bubbly. Gradually stir about 1 cup of the hot mixture into beaten egg.

7. Return to hot mixture in saucepan. Cook over low heat for 2 minutes more, stirring constantly (do not boil).

8. If desired, garnish soup with snipped chives and paprika or crumbled bacon.