The local corn is so sweet these days, perfect time to make some soup! It is September after all.
With a sharp chef’s knife remove the kernels from four ears of corn and place the cobs in a pot with just enough to water to barely cover. Bring to a boil then turn down the heat to a rapid simmer and let reduce for 30 minutes.
In a second pot sauté the raw kernels on medium heat with a couple of splashes of olive oil, a finely-chopped leek, and a generous amount of freshly ground black pepper. Stir occasionally for about 10 minutes before stirring in a minced garlic clove.
After a minute, ladle in enough of the corn cob water to just cover the corn then simmer for five minutes. Add some concentrated chicken or veggie stock and salt to taste.
To thicken, you could use a little heavy cream, or, just poke it a couple of times with a stick blender. And for added flavor, a large spoonful of salsa verde works great!