6 ears sweet corn, husks and silks removed6 cup low-sodium chicken broth, divided3 shallots, chopped1 onion, chopped6 tbsp. creme franche or sour cream¼ cup minced English cucumber2 tbsp. freshly chopped chivesUsing a cleaver or heavy large knife, cut each ear of corn crosswise in half. Place corn in a heavy large pot. Add 5 cups chicken broth, shallots and onion. Bring to a boil. Reduce heat, cover and simmer until corn is very tender, about 25 minutes. Using tongs, transfer corn to a large bowl to cool; reserve broth.When cool, cut kernels off cobs. Return 4 cups corn kernels to broth. Working in batches, purée soup in blender until very smooth. Strain soup through a fine sieve set over a large bowl, pressing on solids with back of spoon; discard solids. Mix in enough additional chicken broth to thin soup to consistency of heavy cream. Season with salt and pepper to taste.Refrigerate uncovered until cold, about 4 hours (can be prepared up to 1 day in advance; cover and keep refrigerated).When ready to serve, ladle soup into 6 bowls. Top each with a dollop of creme franche (or sour cream). Sprinkle with cucumber and chives and serve.

From "The Bon Appetit Cookbook" by Barbara Fairchild (Wiley, $34.95).