This is a recipe sent in by Colleen B, one of our CSA members:
Chilled or Hot Simple Corn Soup
• 5 ears of corn, shucked
• 1 medium onion, chopped
• 1 garlic clove, finely chopped
• 3 tablespoons unsalted butter
• 4 1/2 cups water or stock
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 purée corn mixture I used an immersion blender put you can also put 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. (I like the texture of the corn so I don’t do this but you can.) Chill until cold, at least 1 hour. Thin with water if desired and season with salt.
I have had this soup both hot and cold. Soup can be chilled up to 3 days.
Garnish: I put a white fish on top of this soup. I also have put tomatoes, basil and garlic on top. Crab meat or lobster meat, also yummy; or chillies and cheese.