I started with my old friends mirepoix - carrot, celery and onion. Add the kernels from five ears of corn, and let it saute for a bit in some good unsalted butter. Add a handful of herbs (lemon balm, thyme, parsley and marjoram in this batch, but you can go so many ways with it - more on that later), some stock (I used chicken, but you can use veggie if you like) and some milk or cream (or not if you would like to make it vegan). Cook until everything is tender, it's reduced a bit, and the flavors are awesome. You can stop there if you like. I pureed mine in the Ninja to make it smoother. Serve hot, or it makes a really nice cold soup too.
Now for the fun part. Easily adapted to your needs, this is a great basic recipe. Want something a little southwestern? Add diced tomato, lots of cilantro and oregano, maybe some black beans, and leave it all chunky. Add diced potato and bacon in the beginning to make it more of a chowder. Cheese and diced cooked ham make great additions. Cook it with lemongrass, Thai basil, mint and cilantro and a bit of hot pepper, puree it twice and strain out the solids for Thai velvet corn soup. The possibilities are as endless as your imagination.