We like to add more fresh corn to finish this soup but the fresh corn at the market did not look good and decide to use frozen corn instead. I tasted the broth which had a nice corn flavor and was very sweet. I decided to strain out the old onion and some of the debris from the corn. In a pan, I sautéed or sweated finely minced onion (1 large) in a mixture of butter and olive oil. I then added back the corn broth and half a bag of the frozen yellow corn. I cooked it for 20 minutes and using the immersion blender, homogenized the corn kernels and onion. It is good to strain the soup again at this point to remove any tough skin that may have come from the new corn kernels. I then added the remaining frozen corn to the broth and cooked it for another 10 minutes. I seasoned it with salt and white pepper.
Corn is such an integral part of what summer is all about and while this soup is not very thick it has an amazing corn flavor--representing the very essence of corn-ness (if that is a word). The additional corn kernels add a nice element of texture. Since it has been an extremely hot and humid summer, we served this soup cold but it is also good hot. A very refreshing summer soup.