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1
Husk corn.
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2
Dice onion and mince garlic.
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3
Cut jalapenos in half lengthwise, discard seeds and mince.
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4
Cut bell peppers in half lengthwise, discards seeds and dice.
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5
Chiffonade basil leaves.
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6
For the corn stock, cut kernels off corn ears and reserves cobs.
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7
In large pot, combine cobs, bay leaf, peppercorns, 1 pinch salt and 16 cups water.
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8
Bring to a boil, then reduce heat to medium and simmer for 30 minutes.
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9
Place stockpot over medium-low heat and add oil.
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10
Add onion, jalapeno and red peppers.
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11
Stir vegetables until onions are translucent and peppers are soft but not brown, 5 to 10 minutes.
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12
Add garlic and stir 1 and 1/2 minutes more, until garlic is golden but not brown.
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13
Increase heat to medium, and add butter and corn kernels.
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14
Add a tablespoon salt, pepper to taste and stir for about 4 minutes.
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15
Adds more salt and pepper to taste.
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16
Add 6 cups corn stock.
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17
Stir broth.
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18
Add light cream or soy milk and stir.
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19
Cover pot and lower heat to simmer for 10 minutes.
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20
Using an immersion blender, puree soup coarsely, leaving some kernels partly broken or whole.
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21
Add more salt and pepper to taste and, if desired, smoked paprika.
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22
Ladle soup into bowls and garnish with basil.
