8 ears of Corn

1 qt. Whole Milk

1 large Yukon Gold Potato, peeled and diced

1 cup Water

3/4 cup Gordy’s Thai Basil Jalapeño Brine

6 Gordy’s Thai Basil Jalapeños, chopped

Salt and White Pepper, to taste

Trim kernels from cobs and place in a stock pot, then add milk, potatoes and water.

Over medium-high heat, bring mixture to a gentle boil, then lower heat and let simmer for 30 minutes.

Remove from stove and allow to cool (about 15 minutes).

Transfer to a food processor in batches, blending each batch until mixture is smooth.

Sieve mixture through a fine mesh strainer (over a large bowl) to remove pulp from soup.

Stir Thai Basil Jalapeño Brine into soup, then season with salt and white pepper to taste.

Chill in refrigerator for at least one hour before serving. Garnish with chopped Thai Basil Jalapeños.