Creamy Corn Soup

Directions

1. 1
   Remove the husks and silks from the corn.
2. 2
   Holding the ears in a large bowl, slice off the kernels (to yield about 10 cups).
3. 3
   In two batches, puree the kernels and accumulated juices with a total of 2 cups water until chunky.
4. 4
   In a large saucepan over medium-high heat, cook the pureed corn, butter, 4 cups water, and 1 tablespoon coarse salt until the butter is melted and the soup is heated through, 5 minutes.
5. 5
   Serve hot with suggested garnishes, as desired.
6. 6
   Or let cool, then freeze in individual servings; reheat over medium-low (or in the microwave).