1 Tbs. extra-virgin olive oil
1 small yellow onion, chopped
1 tsp. all-purpose flour
1/4 cup dry white wine
1-3/4 cups lower-salt chicken broth
1 sprig fresh thyme
2 cups fresh corn kernels (from about 4 ears of corn)
2 tsp. unsalted butter
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until tender but not browned, about 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. Stir in the wine, bring to a boil, and cook until the wine is reduced by about half, 1 to 2 minutes. Add the broth and thyme sprig and bring to a boil. Add the corn and simmer over medium-low heat until the corn is tender, about 15 minutes. Discard the thyme sprig.
Purée the corn mixture in a blender until smooth. Return the purée to the pan and stir in the butter, chopped thyme, 1 tsp. salt, and a pinch of pepper.
The sauce may be made and refrigerated up to 1 day ahead. Recommended on grilled chicken or salmon.
nutrition information (per serving):
Calories (kcal): 100; Fat (g): 4.5; Fat Calories (kcal): 40; Saturated Fat (g): 1.5; Protein (g): 3; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 13; Polyunsaturated Fat (g): 0.5; Sodium (mg): 210; Cholesterol (mg): 5; Fiber (g): 2;