This soup is great served warm or cold.

Makes: 40oz (1.25 qt)

Ingredients:

• 10 ears of corn, shucked
• 4 oz onion (about 1 large) sliced thick, divided 
• water to cover the corn cobs

• 1 oz butter (2 Tbsp)
• 1 oz brown sugar (about 2 Tbsp)
• 1 Tbsp kosher salt
• candied sunflower seeds, for garnish (optional)
• finely sliced chives or basil, for garnish (optional)

Instructions for the Corn Stock:

1. Remove kernels from corn cobs. This will equal about 1 lb. or 6 cups of corn kernels.   Set corn kernels aside.   
2. Put corn cobs and ½ of the sliced onion in a large pot and add enough water to cover. Simmer for 2 hours to make the stock.
3. Strain the stock through a fine mesh strainer and set aside 1 quart of stock for soup.  Refrigerate remaining stock for up to 3 days or freeze for up to 3 months. 

Instructions for the Soup:

1. In a small pan, sauté the corn, remaining sliced onion and butter until the corn and onions are tender, about 15 minutes.
2. Add the cooked corn, onions, and butter into a blender.
3. Add the brown sugar and salt. Blend until smooth, about 5 minutes.
4. Add half of the 1 quart of strained soup stock to the blended corn mixture.  Blend 3 more minutes or until well blended and smooth.  Stir in the remaining half of strained soup stock.   Serve warm or chilled and enjoy!

Tip:

Garnish with candied sunflower seeds and fresh chopped chives, if desired. If soup is too thick, add additional corn stock.