The original recipe came from Cooking With My Kid, but we have modified it some to meet our tastes and needs. We served it with bear bread for a lovely fall dinner.
6 ears of corn
6 or 7 cups water
2 vegetable bullion cubes
4 tablespoons olive oil
1/2 onion, chopped finely
2 medium potatoes, peeled and diced
Salt and black pepper
1 cup table cream
Shuck corn and use a knife to cut kernels off. Set aside. Fill a medium sized pot with 6 cups of water and place the cobs in the water. If the cobs aren’t covered, add one more cup of water to cover. Bring to a boil and add bullion. Turn down heat, cover and simmer for 25 to 30 minutes.
Pour oil in a large pot and turn heat to medium-high. When oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes.
After corncobs have cooked, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Remove 4 cups of soup from pot and transfer (2 cups at a time) to a blender. Be sure to only fill your blender 1/2 way so steam can escape. When you are ready to blend, remove the plastic insert from your blender lid and place the lid on top of the blender with a dishcloth over the top. Blend the soup into a puree and dump it back into the pot. Do a second batch of soup the same way and also return it to the pot. Blending only 4 cups of the soup makes for a thick creamy broth but still leaves delicious chunks of corn and potatoes. Cover and let simmer on low for another 20 minutes until flavors have combined. Add salt and pepper to taste.
Makes 6 hearty servings.