Chilled Corn Soup
['3 ears of corn, shucked', '1medium onion, chopped', '1 garlic clove, finely chopped', '2 tablespoons unsalted butter', '4 1/2 cups water', 'sour cream; chopped chives']
Cut kernels from cobs with a sharp knife, then cut cobs into thirds.
Cook onion and garlic in butter with 1/4 teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add corn and cobs, water, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer, uncovered, 20 minutes.
Discard cobs, then purée corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids.
Chill until cold, at least 1 hour. Thin with water if desired and season with salt.
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