"Sex is good, but not as good as fresh sweet corn." 

Garrison Keillor

Who am I to argue with Garrison Keillor?  This recipe comes from one of the denizens of rec.food.cooking, Anne Bourget.  It's become one of my favorite soups.

Ingredients:

• 2 tablespoons butter
• 2 large leeks, mostly white parts, cleaned and finely chopped
• 1 carrot, diced
• 2 stalks celery, with leaves, diced
• 1 medium potato, peeled and diced
• 2 cups (about three ears) fresh sweet corn kernels
• 4 cups chicken stock
• several good grinds of black pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon dried marjoram
• 1/2 cup cooked chicken, diced
• 1/2 cup light cream

Method

1. Heat butter in medium saucepan over low to moderate heat.   Add leeks and carrots and saute slowly, stirring occasionally until leeks are wilted, about 10 minutes.
2. Stir in celery and potato and continue to saute, stirring occasionally, for another 5 minutes.
3. Using a food processor, process one cup of the corn kernels into a coarse paste (do not puree).
4. To the sauteed vegetables add the processed corn, the chicken stock, the pepper, sugar, and marjoram.  Bring to a simmer, then lower heat and cook for about 20 minutes until the potatoes and carrots are tender.
5. Stir in the reserved cup of whole corn kernels and the diced chicken.  Bring to a simmer, then cook over low heat for about 10 minutes.
6. Stir in the cream and heat until very hot; do not boil.   Serve.

Red bell peppers can also be added for color and flavor.

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