Still, I couldn't resist buying a dozen ears when on a trip last August to upstate New York, where we passed many country farms such as this one.
Either way, it's a great way to extend summer's flavors, long after the swaying green sheafs of corn are a distant memory.
Serves about six people
2 T. butter
1/4 c. chopped onion
2 c. corn kernels (from about 4-6 ears)
1/4 c. white wine
1 large potato, peeled and cut into chunks
4 cups corn cob broth (or water)
1 bay leaf
1 sprig of thyme,
fresh thyme for garnish
1 pint half and half (or milk if you prefer a less rich soup)
Scrape the corn kernels off the cob and set aside. Boil the cobs in at least five cups water for 1/2 hour.
Melt the butter in a pan and saute the onions until wilted. Add the corn kernels and toss in the butter for a minute or two. Add the white wine, then the rest of the ingredients, except the half and half. Cook until the potatoes are tender, about 1/2 hour. Remove the bay leaf and sprig of thyme and puree the soup, either using a blender or stick blender. Add the half and half and taste for seasoning. Add water if the soup is too thick or too rich. Garnish with thyme.