Step 1

Preheat oven to 400°F. Line two rimmed baking sheets with foil and spray with non-stick cooking spray.

Step 2

Cut the kernels off each corn cob and divide them evenly between the prepared baking sheets. Spread the kernels out onto the baking sheets. Sprinkle generously with salt and pepper. Roast the corn in the oven for 20-30 minutes or until some of the kernels start to brown.

Step 3

Meanwhile, melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic and let sauté until the onion is translucent, about 5 minutes. Whisk in the flour. Continue whisking and add 1-1/2 cups of the chicken broth along with all of the milk. Continue whisking until the soup starts to thicken. Turn the burner to low heat.

Step 4

Place half of the corn kernels in a blender with the remaining 1/2 cup chicken broth. Blend until creamy. Stir the creamed corn into the soup base along with the remaining roasted corn. Let simmer for another 5 minutes before serving.