2 Spanish onions, chopped

45 ml (3 tbsp) butter

1 litre (4 cups) fresh corn kernels (4-5 ears)

1.25 litres (5 cups) chicken broth

2 corn cobs, without the kernels

1 potato, peeled and cubed

125 ml (½ cup) whipping cream (or table cream)

Salt and pepper

In a large saucepan, brown the onions in the butter. Add the corn and cook for about 2 minutes, stirring frequently. Add the broth, corn cobs (they give flavour to the broth) and potato and bring to a boil. Simmer, uncovered, for about 20 minutes or until the potato is tender. Remove the cobs and discard.

In a blender, purée the soup until smooth. Strain. Add the cream. Season with salt and pepper. Keep warm.

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