Cream of Corn Soup

A CLASSIC cream of corn soup is made by puréeing cooked corn with a light béchamel sauce, and serving it with a few kernels of corn in each bowl. My version, with its added aromatic vegetables, is closer in appearance to an American corn chowder. I use half milk and half water to create a light yet creamy-tasting soup. It is important to the appearance of the soup to dice the vegetables no larger than the corn kernels. Should you prefer a completely smooth soup, simply blend to a purée and