Corn Soup

Shucked corn never tasted so good...

8 ears shucked, and cut off cob. keep the cobs.

melt 1 stick butter in a large sauce pan and after foam subsides, add the corn and cook about 3 min.  add salt, pepper, corn cobs, and 6 cups water and bring to a boil.  reduce to simmer and cook about 20 minutes, let cool and discard the cobs.

using a slotted spoon, transfer corn to blender, add 2 1/2 cups of cooled liquid to blender and puree till smooth.

meanwhile, in a small fry pan, melt 1/2 stick butter, and when foam subsides add 1 T sunflower seeds, 1 T sesame seeds, and 1 tsp whole coriander seeds and cook, swirling often, til butter is brown and nutty-smelling, about 2 minutes.

serve the corn soup with a tablespoon of the butter mixture on top - so flavorful!