Notes: This soup is excellent dairy-free. Simply use half the corn kernels and omit the cream. It’s also wonderful with some crab placed on top before serving.

Servings: 4

Ingredients:

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

Method:

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.