1. Using a sharp knife, cut kernels from cobs and set aside, reserving cobs.

2. Heat oil in a Dutch oven or large saucepan over medium until shimmering. Add onion and garlic and cook, stirring frequently, until softened but not browned, about 5 minutes.

3. Add potatoes, broth, and reserved cobs and bring to a simmer. Cover and cook, stirring occasionally, until potatoes are nearly tender, about 20 minutes. Add kernels and continue to cook until just tender, about 5 more minutes.

4. Discard cobs, then transfer soup to a blender and let cool 10 minutes. Puree until mostly smooth. Strain soup into a large bowl, then stir in half-and-half, lemon juice, hot sauce, 1 teaspoon salt, and 1/2 teaspoon pepper.

5. Refrigerate until very cold, about 2 hours, stirring occasionally. Season with salt and pepper to taste and sprinkle with chives before serving.

Hannaford fresh Magazine, July-August 2022