1 onion, chopped
10 ears fresh corn
4 cups chicken bouillon
1 teaspoon oregano
pinch cayenne pepper, or to taste
1 red bell pepper, chopped
freshly ground black pepper, to taste
3 tablespoons chopped fresh basil or flat (Italian) parsley (optional)
Saute the onion in 1/2 cup of the bouillon for 5-10 minutes, or until softened. Meanwhile, cut the kernels off the cobs into a bowl. Add all but 2 cups of the corn, the remaining bouillon, oregano and cayenne. Bring to a boil and simmer 20 minutes. Use a hand blender to puree the soup until it is quite smooth. Add the remaining 2 cups of corn kernels and the red bell pepper. Return to a boil, reduce the heat and simmer for about 10 minutes. Ladle into bowls or mugs; sprinkle with ground pepper and chopped basil if desired.
Note: If corn is out of season, this soup is almost as good made with frozen corn. Use approximately 6 cups of frozen white, shoepeg or sweet corn.