Sweet Corn Soup

Instructions

1. Prepare the corn
   Remove kernels from corn cobs by standing each cob upright in a large bowl and carefully slicing downward with a sharp knife. Reserve 1/4 cup of kernels for garnish. Using the back of the knife, scrape the cobs to extract the corn milk.
2. Sauté the aromatics
   In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant, being careful not to brown.
3. Cook the base
   Add corn kernels (except reserved garnish) and diced potato to the pot. Stir to coat with butter and cook for 3-4 minutes. Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
4. Blend the soup
   Remove pot from heat and let cool slightly. Carefully transfer soup to a blender in batches and puree until completely smooth, or use an immersion blender directly in the pot. Return soup to pot if using a countertop blender.
5. Finish the soup
   Return pot to medium-low heat. Stir in milk, heavy cream, thyme leaves, and nutmeg. Simmer gently for 5 minutes without boiling. Season with salt and pepper to taste.
6. Serve
   Ladle soup into warm bowls. Garnish each serving with reserved corn kernels and chopped chives. For an elegant presentation, drizzle a small amount of cream on top and swirl with a toothpick.