2 large leeks, white and light green parts, coarsely chopped
Salt and freshly ground pepper
1 bay leaf
1 tablespoon finely chopped fresh thyme
3 cloves garlic, pressed
1 jalapeno, seeded, deribbed, and finely chopped (optional)
1 large potato peeled and cut into small cubes
4 cups water
4 cups milk or more as needed
Thinly sliced radish or jalapeno (optional)
Working over a bowl, use the Corn Zipper to remove the corn kernels from the cobs. You should have about 6 cups kernels. Reserve the kernels and cobs separately.
In a 5-quart Hotpan, melt 1 tablespoon unsalted butter over medium heat. Add the leeks and season with salt. Cook until leeks have softened, about 5 minutes. Add the corncobs, bay leaf, thyme, garlic, jalapeno (if using), potato, water and milk. Increase heat to high and bring to a boil. Season with salt and pepper to taste. Lower the heat and simmer slowly, partially covered, 30 minutes.
Remove and discard the corncobs. Add the corn kernels, increase the heat and cook gently just until the corn is tender, about 5 minutes. If the soup is too thick, thin it with a little milk. Taste and adjust seasoning with salt and plenty of freshly ground pepper.
Divide the soup between warmed bowls. Garnish each with a dollop of sour cream, and then scatter a few slices of radish and/or jalapeno, if using, over the sour cream.
PLEASE NOTE: A tool like the Corn Zipper is ideal when preparing this dish. It will allow you to quickly remove kernels from the cob without wasting food, or risking injury.