1 tbsp. olive oil
1 sm. onion, coarsely chopped
1 clove garlic, pressed
2 (16 oz.) cans corn
5 c. chicken stock
2 to 3 tsp. dried basil
Pinch of sugar

Heat oil over low flame in 3 quart pot. Add onion and garlic and cook, covered, until golden, 10 to 15 minutes. Raise heat to medium; add corn, basil, stock, and sugar; cook partially covered for 25 minutes. Transfer half the solids to a food processor or blender and puree. Return puree to soup, stir and serve immediately. Yield 8 to 8 1/2 cups.