5 ears of corn, cooked
1 medium sized potato, diced
1/2 medium sweet onion, diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 cup whipping cream
4 to 6 cups corn cooking water
2 tablespoons Better Than Bouillon No Chicken Base bouillon
garnish with chopped chives and cayenne pepper or paprika
Start by cooking the corn for three minutes in boiling water. Save the water for the soup.
Saute the onions, garlic and potatoes in 3 tablespoons butter until wilted.
Cut the corn from the cob with a knife by holding the cob vertically and cutting downward, then use the other side of your knife to scrape the cob.
When the onions, potatoes and garlic are wilted, add 3 tablespoons of flour and stir. The butter should absorb all the flour. Cook for a few minutes over medium heat.
Mix 2 tablespoons Better Than Bouillon No Chicken Base (or you can use chicken broth or bouillon) into the corn water and mix well to dissolve the bouillon. Add about 4 to 6 cups of liquid/broth/water to the vegetables. Use a whisk to combine the liquid with the vegetables and flour so lumps don't form.
Add about 1/4 teaspoon white pepper. Then add the corn. Simmer for about 5 minutes, turn off heat and let the soup rest for a few minutes to cool slightly. Scoop 1/2 of the corn, potatoes & onions into a blender and blend until smooth.
Return the blended corn mixture to the pot and bring to simmer. Add cream. Heat until just below simmering, keeping the temperature below a boil. Taste and adjust seasonings. If the soup needs a little more body, add a little more bouillon.