Ingredients

• 4 large fresh cobs of Corn
• 3 Tbs. Butter
• 1 small Onion
• 2 small Potatoes, pealed and cubed
• 1 Tbs. Salt
• 1/4 Tbs. White Pepper
• 1/2 tsp. Basil
• 2 c Vegetable Bouillon
• 1&1/2 cups Cream

Description

Using a sharp knife, take the corn off the cob and with the back of the knife scrape the milk also from the cob. In a large pot, melt the butter and sauté the onion. Add the potato and corn and pour the vegetable bouillon over. Cook for 25-20 min. Puree the mixture and return to the pot. Simmer and season. Just before serving add the cream.