Grammie’s Corn Soup

3 cups chicken stock
8 ears sweet corn, kernels removed – save cobs
1 cup milk
1 tablespoons butter
½ sup onion, chopped
½ teaspoon nutmeg
4 drops Tabasco sauce
4 teaspoons minced chives
salt and pepper

Boil chicken stock add corn cobs and milk, simmer 5 min.
Remove and discard cobs. In another pan melt butter and sauté onions until soft. Add corn and nutmeg, toss and sauté 5 min. – Do not brown. Add to stock mixture along with Tabasco, salt and pepper. Simmer gently 20 min. puree 1/3 to ¼ of the soup until smooth. Stir puree back in and serve, or chill and serve cold.
The secret of this is using very sweet corn.