Olathe Corn Soup with Chiles and Manchego Cheese

6 ears of Olathe corn, kernels cut off and the cobs reserved
2 quarts of water
1 dried bay leaf
1 small can of diced green chiles
2 tablespoons of vegetable oil
3 cloves of garlic, smashed and chopped
1 medium white onion, chopped
salt and pepper to taste
1/2 cup of half-and-half
1/2 cup of Manchego cheese, shredded

In a large pot place the corn cobs (once you have taken off the kernels) and cover with water and bring to a boil, then add the bay leaf and simmer on low for about 45 minutes, the strain the corn broth into a separate bowl.

In another large pot or saucepan heat the vegetable oil, then add the onion and garlic and saute for about 10 minutes or until soft.  Then add the corn and season with salt and pepper and saute for another couple of minutes.  Add the reserved corn broth and bring back to a boil and then turn down to a simmer on low heat for about 15 minutes or until the corn is tender.

Set a strainer over a large bowl - then in a food processor puree the soup in batches if need be until smooth and then strain into the bowl.

Return the soup to the saucepan or pot, add the half and half and simmer for about 5 to 10 minutes.  Stir in the green chiles and season with salt and pepper.  Once you have ladled the soup into bowls top with the shredded Manchego cheese.

Enjoy