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2 T. butter
1 large onion, peeled and sliced
1 T. salt
½ tsp black pepper, ground
4 ears of corn, husked and silk removed, then remove corn from the cob- you'll need about 4 Cups of corn kernels.
4 cups whole milk (2% is ok, but skim will separate)
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Over medium heat, melt the butter.
While stirring, add the onions, salt and pepper.
Stir frequently, so as not to brown the onions in the slightest, until the onions have reduced down and all the juices that were initially given off have evaporated and concentrated their flavor.
The onions will appear creamy and have a sweet aroma.
Add the remaining ingredients, stirring occasionally, gently bringing the mixture to a simmer for 2 minutes, then remove from the heat.
In a blender in two or three batches, blend the soup for at least a minute. Be sure to hold the lid of the blender on with some force so as not to shoot hot soup all over your kitchen.
Return the soup to a clean heavy bottom pan and gently reheat, taking care not to scorch the soup.
Ladle the soup into six serving bowls and top with Basil Relish and serve right away.
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