While preparing to reap the benefits of the garden one year, I discovered a creamy corn soup recipe in Chile Pepper magazine (Feb.1998) and immediately modified it to my taste by eliminating the cream, going a bit lighter on the heat, adding potato, and a pinch of smoked paprika. In addition, to fennel seeds used in the original recipe, I added a dash of fennel pollen for a hint of sweetness; the pollen gives an extraordinary flavor, a little goes a long way. <br /> <br />I’ve made this recipe every year since discovering the Chile Pepper version and a year ago I was inspired by Food52-SKK’s corn soup to use corn husks to make my stock, and tweaked once again, by using the silks and corn cobs as well. <br /> <br />

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