Instructions: Bring a large sauce pan three-quarters full of salted water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain and reserve.

Melt butter in a large soup pot over medium-high heat. Add onion and cook, stirring occasionally, until soft, about 7 minutes.

Cut kernels from corn cobs, then scrape cobs to release liquid; set aside juice and 1 cup kernels. Add remaining corn chicken broth, and 4 cups water to soup pot, bring to a boil, and simmer until liquid is reduced by one-quarter, 15 minutes.

In a blender puree mixture in batches on high speed until smooth, 2 to 3 minutes per batch. Strain through a fine sieve into a clean soup pan.

Add reserved corn, potatoes, and cream if desired. Season to taste with sak and pepper. Warm over medium-high heat just until hot, 3 to 4 minutes.

Add tomatoes and cook 1 minute. Garnish with chives. Serve immediately.

Serves 6.

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