Instructions: Preheat oven to 450 degrees.

Peel the husk down from the corn and remove the silk, leaving the base intact. Place some of the butter on each ear and replace the husk (you might need to tie the husk and cob together). Place in a baking pan with the garlic cloves. Roast 20 minutes.

Cool to room temperature. Peel the garlic and shuck the corn. Scrape the kernels from the cob, reserving 2 cups of the kernels and 6 cobs.

In a medium saucepan, combine the chicken stock and water. Add the corn cobs, garlic and potato. Simmer until the potato is tender. Discard the cobs.

In a food processor, process the stock mixture, remaining corn kernels and cornmeal in several batches until pureed. Combine with the cream in the saucepan. Bring just to a boil. Stir in the reserved 2 cups of corn kernels, salt and pepper. Ladle into soup bowls, garnish with basil oil and leaves, and serve immediately.

This recipe yields 8 servings.

Comments: The creaminess and roasted corn flavor of this delectable soup make a perfect match for the buttery, toasty flavors of a good chardonnay, according to winery chef Mary Evely. But you could also try a contrast pairing, opposing the soups richness with the bright, refreshing acidity of sauvignon blanc.

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