With the rich corn flavor and variety of textures, you won't be disappointed with this soup.
1 medium onion
8 basil leaves on stalks
1 bay leaf
4 cups water
2 tablespoons extra virgin olive oil
3 small to medium red or yellow potatoes
½ teaspoon sea salt
½ cup milk of choice
Black pepper to taste
Using a sharp knife, cut vertically through each row of corn kernels on three ears of the corn. Rub the cut corn on a cheese grater using the largest holes. Do this over a bowl so all the juice and pulp run into the bowl. Set aside.
Cut the cobs into 3 pieces, and place them in a large stock pot.
Cut the corn kernels off the remaining 2 cobs. Set aside separate from the grated corn. Cut the cobs into 3 pieces, and add them to the pot.
Remove the outer skin from the onion, add it to the pot.
Remove the basil from its stems, and add the stems only to the pot along with the bay leaf plus 4 cups of water. Bring to a boil, and continue to cook at a high simmer until reduced by 1 or 2 cups.
Meanwhile, dice the onion finely.
Cut the potatoes into ½ inch dice.
Heat a 2 quart pot over medium high. Add the oil then the onion. Stir, and watch so that it doesn’t burn.
After 5 minutes or so, add the potatoes, then the sea salt.
Strain the stock, and add two cups to the potatoes.
Add the grated corn ONLY. Keep the kernels in reserve.
Cook until the potatoes are fork tender.
NOW add the corn kernels, and cook another 5 minutes.
Add the ½ cup milk and heat through. Remove from the heat.
Add black pepper to taste.