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Quick and easy autumnal soup to warm you up when needed.
To make the soup, melt the unsalted butter in a large saucepan and set over a medium heat. Add the onion and cook, stirring occasionally, for 10-15 minutes until very soft.
Using a sharp knife, remove the corn kernels from the cobs. Reserve 150g of the kernels and add the rest to the onions in the pan. Cook for 10 minutes, stirring occasionally then add the stock. Bring everything to a boil then turn down to a simmer and cook, stirring occasionally, for 20 minutes or until the corn is tender.
Whilst the soup cooks, make the topping. Add the butter to a frying pan and melt over a medium heat. Add the garlic, chilli and reserved 150g corn kernel and cook, stirring, for 10 minutes until fragrant. Stir through a handful of basil leaves and set aside.
Transfer the soup to a blender and blitz until smooth. Return to the pan and heat through.
Divide the soup among bowls then divide the topping amongst them. Scatter with extra fresh basil and a pinch of freshly ground black pepper.
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