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1
To make the corn stock, in a saucepan, combine the corncobs and chicken stock and bring to a boil over medium heat.
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2
Decrease the heat to low and simmer until the stock has taken on a light corn flavor, about 10 minutes.
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3
Remove the corncobs, strain the stock into a bowl, and set aside.
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4
To prepare the soup, in the same saucepan, heat the oil over medium heat and cook the onion until soft and translucent, about 5 minutes.
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5
Add the garlic and cook until fragrant, 45 to 60 seconds.
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6
Add the corn kernels, potato, and cornmeal.
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7
Add enough of the corncob-infused stock to cover.
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8
Add the bouquet garni and bring to a boil over medium-high heat.
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9
Decrease the heat to low and simmer until the chopped potato is tender, about 20 minutes.
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10
Meanwhile, to prepare the garnish, combine the tomatoes and any juices, olive oil, and herbs.
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11
Season with salt and pepper.
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12
Set aside.
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13
To finish the soup, in the saucepan, using an immersion blender, puree the soup.
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14
Or ladle the soup into a blender and puree until smooth a little at a time.
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15
Leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup.
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16
Stir in the cream and reheat.
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17
Taste and adjust for seasoning with salt and pepper.
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18
To serve, spoon into bowls and top with the tomato garnish.
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19
Serve immediately.
