Creamy Corn Soup Recipe

Heat butter in a saucepan. Sauté onion until translucent. Add diced potato, milk, and chicken stock. Simmer for about 10 minutes. Add corn kernels and simmer for about 15 minutes or until corn is fully cooked.

Remove soup from stove, then process the cooked soup in a blender. You may do this in batches to make sure that the hot liquid will not overflow.

Pour the blended soup through a fine mesh strainer set over a large bowl. Stir and scrape corn off strainer to allow soup to continue flowing through. 

Return strained soup to saucepan and bring to a simmer.

While simmering, you may add 1?2 cup heavy cream or more milk if you want it creamier. Add salt and sugar. 

Remove from stove.

Make the basil oil: In a small saucepan, boil 1?2 cup water. Add 1 cup basil leaves. Cook for about 10 seconds. Remove basil and pat dry on paper towel. Puree basil leaves in a blender with 2 tablespoons olive oil. Strain through a fine mesh strainer and store in a jar with tight lid.

Drizzle basil oil on top of soup before serving.