I love the creamy taste of these soups but always try to avoid the fat in creams and dairy. This turned out so well I had to pass along. I had leftover corn from last nights dinner so I started with the corn already cooked. I saved the salted cooking water for the stock. I blended this recipe from many I viewed on line and from this site as well. It seems like a lot of work but it really is only 2 pots and clean up was easy. I don't usually measure anything when cooking so some of my quantities may be off a little.

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