Corn Soup

• 8 ears of corn
• 1 onion, diced
• 2 cloves garlic, minced
• 2 jalapeno or 1 poblano, finely chopped
• 2 red bell peppers, finely diced
• 1 bay leaf
• 10 whole black peppercorns
• 6 basil leaves
• 2 Tbsp oil
• 2 Tbsp butter (or evoo to make vegan)
• 1 Tbsp smoked paprika (optional, but a very good addition)

Husk corn, cut kernels off cobs and reserve cobs.

Place cobs in large pot with bay leaf, whole peppercorns, salt and 8 cups of water. Bring to boil, reduce heat and let simmer 30 minutes.

Meanwhile, heat oil in large pot over medium-low heat. Add onion and diced peppers. Cook until softened but not browned, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add butter and corn kernels. Salt and pepper generously, cook for a few minutes.

Remove corn cobs and add corn stock to corn/vegetable mixture to desired consistency (may not need all of corn stock). Simmer 10 minutes. Using an immersion blender coarsely puree soup. Adjust for salt and pepper. Add smoked paprika. Serve, garnished with basil.