Creamy Corn Soup

• 16 ears yellow corn
• 4 tablespoons butter, cut into small pieces
• Coarse salt
• Tortilla chips
• Lime wedges
• Sliced scallions

1. Remove the husks and silks from the corn.
2. Holding the ears in a large bowl, slice off the kernels (to yield about 10 cups).
3. In two batches, puree the kernels and accumulated juices with a total of 2 cups water until chunky.
4. In a large saucepan over medium-high heat, cook the pureed corn, butter, 4 cups water, and 1 tablespoon coarse salt until the butter is melted and the soup is heated through, 5 minutes.
5. Serve hot with suggested garnishes, as desired.
6. Or let cool, then freeze in individual servings; reheat over medium-low (or in the microwave).

corn, butter, salt, tortilla chips, wedges, scallions

Taken from www.epicurious.com/recipes/food/views/creamy-corn-soup-383217 (may not work)