Ingredients (serves 6):

6 ears corn, preferably not supersweet varieties, with husks intact

3 large cloves of garlic, unpeeled

2 cups homemade or canned low-sodium chicken broth

1 baking potato, pealed in 6 pieces

1 tablespoon cornmeal

1/2 cup heavy cream

Salt and freshly ground black pepper

Pinch of sugar (optional)

Method:

Preheat the oven to 450 degrees.  Put husked corn and unpeel garlic on a baking sheet and roast until corn is fragrant and husks are lightly browned, about 25 minutes.  Let cool, then remove husks and silks.  Cut kernels away from cobs.  Cut 4 cobs in half crosswise with a heavy knife pr cleaver.  Discard remaining two cobs.  Peel the garlic.  Set corn kernels and garlic cloves aside.

In a saucepan, combine broth, potato, the halved corn cobs, and 3 cups of water.  Cover partially, bring to a simmer over moderate heat and adjust heat to maintain a simmer.  Cook until potato pieces are tender , about 20 minutes. Discard corn cobs.

in food processor, combine corn kernels, garlic cloves, potatos (lift them out of the broth with a slotted spoon) and cornmeal.  Puree, adding potato broth gradually through the feed tube.  Transfer soup to a sieve set over a bowl and press mixture through sieve with a rubber spatula, leaving corn skins behind.

Transfer soup to a clean saucepan. Stir in cream and reheat.  Season to taste with salt, pepper and a pinch of sugar, if desired.