Mielieroomsop

Dice the onion into small, uniform pieces. Set aside.

Heat the butter in a large pot over medium heat until melted and foaming. Add the diced onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent.

Sprinkle the corn flour over the onion and stir continuously for 1-2 minutes to cook out the raw flour taste and create a paste base.

Gradually pour in the warm milk while stirring constantly to avoid lumps. Continue stirring until smooth.

Add the chicken broth to the pot and stir to combine. Increase heat to medium-high.

Bring the soup to a gentle boil, then reduce heat to medium-low. Simmer for 8-10 minutes, stirring occasionally, until the soup thickens slightly.

Stir in the cream-style sweetcorn, cream, celery salt, and pepper. Mix thoroughly to incorporate all ingredients.

Simmer for another 2-3 minutes to heat through and allow flavors to meld. Taste and adjust seasonings as needed.

Ladle the soup into serving bowls and serve hot.