1 Servings 25 min Cook
4 1/2 Cup Water
2 Tbsp Butter
1 Cloves, minced Garlic
3 Ear medium (6-3/4" to 7-1/2" long) Corn
1 Medium (2-1/2" dia) Onions
PREPARATION: Shuck corn.
Chop onion and garlic.
Cut kernels from cobs with a sharp knife, then cut cobs into thirds.
Cook onion and garlic in butter with 1/4 teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion
is softened, about 5 minutes.
Add corn and cobs, water, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer, uncovered, 20 minutes.
Discard cobs, then pure corn mixture in batches in a blender until very smooth (use caution when blending hot liquids).
Force soup through a fine-mesh sieve into a bowl, discarding solids.
Chill until cold, at least 1 hour.
Thin with water if desired and season with salt.