I made this ages ago but havent felt like blogging it for some reason (maybe because the pictures arent as exciting as other dishes? I dunno.) It was very good, I think I would have liked it with a little milk, or maybe blended more to make it creamer but overall it was really good, light and healthy.
Recipe is from "Recipes from the Night Kitchen" by Sally Niremberg
1T EVOO or Canola
1 small onion, chopped
1 garlic clove pressed or minced
6 large ears of corn, kernals scraped or cut off (or 2 17 oz cans)
5 cups stock
2-3 T dried basil or 3T fresh chopped (i used fresh, hey its summertime :) )
Heat oil, onion, garlic in a stock pot over low until golden (10-15)
Raise heat to medium, add corn, stock, basil, sugar, and cook partially covered for 25 min.
transfer 1/2 the solids to food processor and puree. Ret puree to pot, sitr and serve.