Creamed Fresh Corn Soup

4 T unsalted butter
1 medium-sized onion, finely chopped
4 garlic cloves, chopped
1 jalapeno chili, seeded and finely chopped
1 t fresh thyme leaves or 1/2 t dried
4 cups corn kernels cut from 6 - 8 ears fresh corn or 2 10-ounce packages frozen
1 quart chicken or vegetable stock
1/4 c heavy cream
2 T finely chopped cilantro
2T fresh lime juice or more to taste
pinch cayenne pepper (optional)
salt & pepper to taste
grated cheddar or monterey jack cheese
Tabasco sauce to taste

Melt the butter over medium heat in a 4-quart pot and add the onion, garlic,jalapeno chili, and thyme. Stir this mixture until the onion turns translucent, about 10 minutes. add the cotn kernels and half the broth. Partially cover the pot and simmer the soup for about 15 minutes, until the corn kernels have softened thoroughly. Puree the soup with an immersion blender. Add the rest of the broth - slightly more or less depepnding on the texture you want.Add the cream, bring the soup back to a simmer, and add the cilantro. Add the lime juice, and cayenne to taste. Season the soup with salt and pepper.Pass the grated cheese and Tobasco at the table.

Notes:

January 2008 In the Fall when the corn is being picked daily and sold from carts in the corn fields, 3, 5, even 8 ears for $1, there is nothing better than an ear of really fresh corn dripping with butter and covered in salt and pepper. But what to do with the inevitable leftovers? I adapted this recipe from one in the book "Splendid Soups" by James Peterson. He runs the blended puree through a food mill and adds sugar. Well, when the corn is picked that day you sure don't need to add sugar and I love the earthy texture of the soup when it hasn't been passed through the food mill. Add lots of tabasco, trust me!