Corn Soup, Fresh

Simmer corn w salt in 6 c water, covered, 20 min or until very tender. Puree in batches in blender. Pour through coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold. Reheat or chill. If too thick, thin w water. Serve sprinkled w chives. (May be made 3 days ahead)

Corn 8 c kernels (10-14 ears)
Salt 1 T kosher or sea
Chives 0.25 c chopped