Ingredients
8
cups corn kernels (cut from 10 to 14 ears)
1
tbsp kosher or coarse sea salt
1/4
cup chopped fresh chives
Directions
1.
Simmer corn with salt in the water, covered, 20 minutes, or until very tender.
2.
Purée soup in batches in a blender until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold.
3.
Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of ice and cold water and stirring. If soup is too thick, thin with water.
4.
Serve sprinkled with chives.
6.
Soup may be made 3 days ahead and cooled, then chilled, covered.
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