I know that people have a lot of fancy ways to cut corn off the cob (a Bundt pan for one), but I really think the easiest thing is to place an ear flat down on the board, and to cut the cobs off horizontally, rather than vertically. Yes, a couple pieces of corn end up on the floor, but really, when you're cutting corn, you'll always end up with some on the floor.
This makes a lot of corn stock and you only need 5-6 cups for the soup. Let the stock cool down and store in freezer safe bags, in the freezer. Use it for chowders, risottos, other soups or even, to cook grains.
I was able to fit the entirety of this soup in my Vitamix and blend in one shot, but it was probably a bit riskier than it should have been. I was right at that fill line. Also: remember that whenever you're blending hot liquids, you should let them cool slightly, do not fill too high, and make sure to hold the lid down forcefully with a dishtowel to prevent the pressure from the hot liquid pushing the lid off, burning you and making a mess of your kitchen.
What you'll need
10 ears corn (about 4 pounds)
1 large white onion, peeled
3 cloves garlic, peeled
1 tablespoon unsalted butter
1½ teaspoons kosher salt, divided
cracked black pepper
Toppings Toasted Slivered Almonds, Crumbled Feta Cheese, Aleppo Pepper Flakes and Sliced Scallions. Recommendation: reduce or eliminate the scallions if serving the soup cold.
How you'll make it
On large cutting board, using a sharp knife, cut kernels from the cob. Place cobs in a large sauce pot as you go; transfer kernels to a bowl.
Cover cobs with 2 inches cold water. Place saucepot over high heat; cover and bring to a boil. When the water comes to a boil, uncover and reduce heat to medium-low. The mixture should be at a simmer (you want to see small bubbles popping on the surfaces). Let simmer, uncovered, 45 minutes-1 hour, depending on how much time you have. Using a strainer or tongs, carefully remove the cobs or strain the soup. Discard cobs.
Meanwhile, chop onion and garlic (keep the two separate). In 8 quart sauce pot, melt butter over medium heat. Add onion, 1 teaspoon kosher salt and a couple grinds of black pepper. Cook 10-12 minutes, stirring occasionally, until the onions are completely tender and translucent, but not browned. Add corn kernels, garlic and remaining salt; stir to combine and cook 3 minutes, or until the garlic is fragrant.
When the stock is ready, add 5-6 cups to the pot with the corn (the corn should be covered by about ½-inch to 1-inch of stock, but no more). Bring to a boil; reduce heat to medium-low and simmer 20-30 minutes or until the corn is tender, but not mushy.
Turn off the heat; to blend with an immersion blender, go for it right in the pot. In a blender or high-powered blender, transfer mixture in batches, blending for at least 3 minutes, or until as creamy as possible. (See note, above.) If using a regular blender, you can strain the soup, if desired, but it will be a lot thinner. Repeat blending with remaining soup.
Taste for seasoning and adjust salt or pepper, if necessary. Enjoy hot, or cool completely transfer to the fridge and chill at least 2 hours, to serve cold. Top with toasted slivered almonds, crumbled feta, Aleppo pepper flakes and scallions.
How to plan ahead
• The corn can be cut off the cobs one day ahead of time. Store both the kernels and the cobs covered in the fridge. • The stock can be made several days ahead of time and stored in the fridge, or up to three months ahead of time and stored in the freezer. • The soup can be made ahead of time, cooled completely and chilled for up to four days.
Recipe by at https://www.lifeaswecookit.com/creamy-corn-soup-minus-the-cream/