Corn Soup with Tomato Garnish

Step 1: To make corn stock, in a saucepan, combine corncobs and chicken stock and bring to a boil over medium heat.

Step 2: Decrease heat to low and simmer until the stock has taken on a light corn flavor, about 10 minutes.

Step 3: Remove corncobs, strain stock into a bowl and set aside.

Step 4: Prepare soup, in same saucepan, heat oil over med heat, cook onion until soft and translucent, about 5 minutes.

Step 5: Add garlic, cook until fragrant, 30-45 seconds.

Step 6: Add corn kernels, potato and cornmeal.

Step 7: Add enough corncob-infused stock to cover.

Step 8: Add bouquet garni and bring to a boil over med-high heat.

Step 9: Decrease heat to low and simmer until chopped potato is tender, about 20 minutes.

Step 10: Meanwhile, prepare garnish, combine tomatoes and any juices, olive oil, and herbs.

Step 11: Season with salt & pepper and set aside.

Step 12: To finish soup, in saucepan using an immersion blender, puree the soup.

Step 13: Leave coarse and chunky for rustic, or smooth for more elegant.

Step 14: Stir in cream and reheat.

Step 15: Taste and adjust for seasoning with salt & pepper.

Step 16: To serve, ladle into bowls and top with the tomato garnish and serve immediately.