Serves 4

16 Each Ears of Corn (yielding 8 Cups)
1/4 Lb Butter
Salt

Cut kernels off of corn cobs. Place naked cobs in stock pot, cover with water and simmer for 30 minutes. Place corn kernels in large pot, top with corn "stock" that you just made, add butter and simmer for 30 minutes. Puree soup, pass through china cap, season with salt and serve with your favorite garnish (chives, green onion, bacon, lobster, crab meat...)