Scrape off the kernels from the cob with a knife. Mince the onion.
Melt butter in a pot, and saute the corn and onion from Step 1. When the onion is soft and wilted, add the soup. When it starts to boil, skim off the scum. Cover with a lid and simmer for about 10 minutes.
Let the soup from Step 2 cool. Take 4 tablespoons, and set aside to use as topping. Puree the rest in a blender. Return to the pot, add milk and warm it through.
Turn off the heat right before it starts to boil, add heavy cream and stir. Add a little salt if it's needed, and transfer to a smaller bowl. Set the bowl in ice water to cool.
Transfer to a serving bowl, and chill in the refrigerator. To serve, top with the reserved corn mixture from Step 3, sprinkle parsley, and enjoy.
Story Behind this Recipe
I created this recipe because I wanted to eat seasonal fresh corn in a chilled creamy potage soup.
I added heavy cream to make the soup richer, but you can leave it out and the soup will still be delicious. It's also tasty as a warm soup instead of cooling it at Step 4.