4 to 6 servings
When we have extra ears of cooked corn in the summer, I never throw them away. I remove the corn from the cob, freeze and use for winter soups.
2 cups fresh or defrosted corn kernels
2 T olive oil
4 medium sized onions, peeled and coarsely chopped
3 medium sized boiling potatoes (Yukon gold work well), peeled and diced into ¼ inch cubes (about 2 ½ cups)
2 cups water
1 cup skim milk or 1 cup non-fat condensed milk
1 cup light cream or 1 cup non-fat condensed milk or additional cup skim milk
Salt and pepper to taste
Puree 1 cup of the corn in a blender or food processor fitted with a metal blade.
Heat olive oil in heavy 3 to 4-quart pot, add onions and sauté 6 to 10 minutes, until onions are soft and golden brown. Stir in corn puree, cup of whole corn, and water and bring to boil over high heat. Reduce heat to low and simmer partially covered until the potatoes are soft but still in tact. Add the milk (and cream, if used), stirring constantly for 5 to 6 minute to heat through. Season to taste with salt and pepper.