- 8 large ears raw corn
- 1 tablespoon unsalted butter
- 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
- Sour cream
- 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.