- 8 ears of corn, shucked, kernels removed and reserved and cobs reserved separately
- 4 tablespoons canola oil or butter
- 1 teaspoon salt
- Place the reserved corncobs in a non-reactive stockpot or sauce pan large enough to hold them. Cover the cobs barely with cold water. Bring to a boil over high heat, reduce the heat to a simmer and cook, skimming any impurities that rise to the top. Simmer for 30 minutes, then strain through a fine mesh strainer. Chill immediately.
- Meanwhile, in a non-reactive pan large enough to hold the corn kernels at a depth of about one inch, add the oil or butter and heat over a medium flame. Add the corn kernels and salt, and cook the kernels, covered with a tight lid, over medium-low heat. Stir the mixture frequently until tender. Do not allow the kernels to brown.
- When the corn stock and kernels are both done, cover the kernels with the stock by about 1 inch. Reserve the rest of the stock. Cook over medium heat until the corn is very, very tender.
- Puree the soup as fine as possible in a blender or food processor. Strain through the finest possible strainer. Adjust the texture with the extra corn stock and the flavor with a little salt as necessary.