Well not really. This was more of a light snack.

3 ears of fresh corn, shucked and stripped of niblets

1 Vidalia onion, diced and 2 leeks (white part only), sliced

3 cups homemade chicken stock. A recipe is here.

Saute onion and leeks in 3 T. olive oil; add a pinch of salt. Add in 1 T. unsalted butter, cut into cubes.

Cook for about five to six minutes or until vegetables are translucent but not browned.

Adjust seasoning.

Add corn, stir thoroughly. Add chicken stock and simmer on low heat, partially covered for about 15-20 minutes.

Cool slightly. Working in batches, puree soup in a blender. Return to pot and add 1 cup of buttermilk. Cook on medium-low heat for 5-10 minutes, stirring occasionally. Adjust seasoning and serve immediately.

Optional: Tomatillo Salsa

2 cups tomatillos, husks removed, cubed
2-4 jalapenos, roasted, peeled, seeded and finely chopped
1 red onion or Bermuda onion, finely chopped
strained juice of 1 or 2 limes
grated lime peel
3 T. light olive oil
2 T. cilantro, chopped
kosher salt

Mix all ingredients and marinate in the refrigerator for 1 hour. Makes 2 1/4 cups and keeps roughly three to four days in the refrigerator.