Directions

1. 1

   Heat 1 tablespoon of unsalted butter in a large pot over medium heat. Add the finely diced onion and sauté, stirring occasionally, until the onion begins to turn golden brown, about 10 minutes.

2. 2

   While the onion cooks, prepare the fresh corn by using a sharp knife to cut the kernels from the cob, working carefully to remove all kernels. Use the blunt side of the knife to scrape the cob and extract any remaining corn bits and milk.

3. 3

   Once the onion is golden, add the corn kernels, sliced potato, milk, and 1 teaspoon of salt to the pot. Bring the mixture to a gentle simmer and cook until the potato slices are completely tender, about 10-15 minutes.

4. 4

   While the soup simmers, prepare the croutons. Melt the remaining 1 tablespoon of unsalted butter in a separate skillet over medium heat. Add the bread cubes and toss to coat evenly with the butter. Season with salt and ground black pepper to taste. Continue to cook, tossing frequently, until the bread cubes are golden brown and crispy, about 5-7 minutes.

5. 5

   When the potato is tender, carefully transfer the hot soup to a heat-safe blender. Place the lid securely on the blender and drape a thick, clean dishcloth over the top (this prevents the hot steam from forcing the lid off). Start the blender on the lowest speed setting.

6. 6

   Gradually increase the blender speed to medium-high, processing until the soup is completely smooth and creamy, about 2-3 minutes. Work in batches if needed to avoid overfilling the blender.

7. 7

   Pour the blended soup through a fine-mesh strainer set over a clean pot. Use the back of a spoon to press the solids, extracting as much liquid as possible while leaving the fibrous matter behind. Reheat gently over medium-low heat if the soup has cooled.

8. 8

   Ladle the corn potage into bowls and top each serving with the warm buttered croutons and a sprinkling of chopped fresh parsley. Serve immediately.