Roasted Corn Soup

With the rainy weather we are having today, and the anticipation of the corn patch growing, this is nice soup that you can serve with a lot of things.

1/2 cup yellow onion
4 cups roasted corn
5 cloves garlic
1 cup white wine
4 cups chicken stock
2 cups heavy cream
10 basil leaves sliced
Salt and pepper

1. Roast corn in oven or on the grill, cut off the kernels.
2. Sauté onions and garlic until translucent, add corn.
3. Deglaze with white wine, add chicken stock and cream.
4. Simmer on stove for 3o min, add basil season with salt and pepper.
5. Blend until smooth.

I have served this soup with crab or grilled chicken on top, either one is great!