Instructions: Shuck the corn and remove the silk. To cut the kernels from the cob, place each cob stem end down on the counter and with a sharp knife, cut down on the cob. Set the kernels aside.

Cut or break the cobs in half and place in a 5-quart saucepan. Add the water and bring to a boil. Cover and simmer 1 hour. Remove the cobs from the pot and discard. Boil the broth over high heat, reducing it to 4 cups, about 10 minutes. Pour the broth into a bowl and set aside.

Wipe out the saucepan. Cook the onion in the butter until tender, 2 to 3 minutes. Add the corn and cook until tender, about 5 minutes. Add the reserved broth and the salt. Cover and simmer 15 minutes.

Puree half of the soup in a blender and return to the saucepan, stirring to combine until heated through. Spoon the soup into serving bowls and garnish with pepper and either basil or cilantro leaves.

This recipe yields 6 servings.

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