Ingredients:

5 cups  water

10 ears of corn

Sea salt and freshly ground black pepper -- to taste

3 T. fresh chives, finely chopped

Preparation:

Measure 5 cups of water into a large soup pot.

Scrape the corn kernels off their cobs and place corn and cobs into the soup pot with the water.

Bring corn mixture to a boil, turn down the heat and allow to simmer for 20 minutes.  Remove the cobs and discard.

Puree the corn in batches in a blender or food processor.  Strain if the mixture is too husky.  Reheat, season with salt and pepper to taste, and ladle into serving bowls.  Garnish each serving generously with chives and serve.  Serves 8.

Per Serving (excluding unknown items): 97 Calories; 1g Fat (10.7% calories from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 21mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Vegetable.