8 cups fresh corn kernels (cut from 14 to 16 ears of corn)*
6 cups water
1 tablespoon coarse salt
Whole milk
1/4 cup chopped fresh chives

* Two medium ears of corn equals approximately 1 cup corn kernels.

Cutting corn off the cob - In a shallow bowl, hold ears of corn upright and, with a sharp knife, cut kernels from the cobs. Then with blunt edge of the knife, scrape juice from cobs.
 

In a large pot with salt in the water, simmer corn, covered, 20 minutes, or until very tender. Remove from heat.

In a blender or food processor, purée soup in batches until very smooth (use caution when blending hot liquids). As each batch is puréed, pour through a coarse sieve, pressing on solids, into a bowl.

In a large saucepan, heat soup, stirring. Thin soup to desired thickness with whole milk. Soup may be served hot or chilled.

Serve sprinkled with chives.

NOTE: Soup may be made 3 days ahead and cooled, chilled, covered, and refrigerated.

Makes 6 servings (about 7 cups).