Cream of Corn Soup

Instructions

1. Prepare the corn
   Cut the kernels off the corn cobs. Using the back of your knife, scrape the cobs to extract the corn milk and add it to the kernels. Reserve 1/2 cup of corn kernels for garnish.
2. Sauté the aromatics
   Melt butter in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
3. Cook the base ingredients
   Add the corn kernels (except the reserved 1/2 cup) and diced potato to the pot. Stir to coat with butter. Pour in the broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the potato is very tender.
4. Blend the soup
   Remove from heat and let cool slightly. Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot, and purée until completely smooth.
5. Finish the soup
   Return the soup to the pot if using a standard blender. Stir in the heavy cream, thyme leaves, white pepper, and salt. Heat gently over medium-low heat until warmed through, about 5 minutes. Taste and adjust seasoning if necessary.
6. Prepare the garnish
   While the soup is warming, quickly sauté the reserved corn kernels in a small skillet with a touch of butter until lightly golden, about 2-3 minutes.
7. Serve
   Ladle the soup into bowls. Top each serving with a spoonful of the sautéed corn kernels and a sprinkle of fresh chives.