Purchasing fresh corn - Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk. Fresh corn, if possible, should be cooked and served the day it is picked or purchased.
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, pur soup in batches until very smooth (use caution when blending hot liquids). As each batch is pureed, 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 topped with a dollop of sour cream and sprinkled with chives.
Soup may be made 3 days ahead and cooled, chilled, covered, and refrigerated.
Makes 6 servings (about 7 cups).
* Two medium ears of corn equals approximately 1 cup corn kernels.
Fresh Corn Off The Cob Soup Recipe: https://whatscookingamerica.net/Soup/FreshCornSoup.htm