Corn, quinoa, and potato all things from in calm broth, truly beautiful, truly sweet, and truly American, I think.
I was blessed with few ears of beautiful sweet corn. I know in English writing, same word should not be used too often. But what can I say? They are glorious, gorgeous, and beautiful.
So, I cut off all the lovely sweet yellow corn, and drop the corncobs into the sauce pan. Add cold water, and brew it for a while with bruised garlic. Water turned into broth with sweet and lovely milky hue. Took them out and threw them away, feeling less guilty but still apologizing that I couldn't give proper burial.
This soup is good either cold, warm, or room temperature.