Adapted from BonAppetit.
9 ears of corn: cut the kernels off 3 ears; grate the kernels off 6 ears.
Break corn cobs in half, and place them in a large pot with 2 c. milk, 1 c. cream and bring it to gentle boil.
Saute 1 chopped onion, 1 grated carrot, grated corn in 2T butter.
Add to soup pot with 2 c. water. Cook at a low boil for 20 minutes.
Extract the corn cobs, scrape, discard. Puree & filter the soup.
Saute 1 chopped red bell pepper, cut corn kernels, 1 chopped scallion in 2T butter, with paprika & basil. Stir into the soup. Add salt and white pepper. Gently boil for another 10-20 minutes until sufficiently thick.