Notes: This soup is excellent dairy-free. Simply use half the corn kernels and omit the cream. Its also wonderful with some crab placed on top before serving.
1 garlic clove, minced
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 potato, 6 to 8 ounces, peeled and diced small
2 tablespoons butter or good olive oil
1 cup clam juice
1 cup stock (either half chicken broth and half water or water simmered with the corn cobs for 20 minutes)
½ cup dry white wine
2 to 4 tablespoons sherry
1 cup cream
2 cups corn kernels
2 tablespoons chopped fresh basil
Melt butter or olive oil over medium heat; sauté vegetables except corn until softening.
Add clam juice, stock and wine and bring to a boil. Turn down to moderate heat and cook for 10 minutes.
Add cornkernels and cream, salt and pepper totaste and cook on low for 5-8 minutes.
Puree half the mixture in a blender or food processor and add back into soup. Add sherry and basil and let sit with lid on for 5 minutes.