Toasted Corn Soup Lee

4 medium ears of corn
1 T oil
2 cups chicken broth
2 cups whole milk(I use 2% at home)
1 large carrot, peeled & shredded
1 medium onion, chopped
2 cloves garlic, minced(I use roasted garlic,mashed)
pepper,to taste
garnish-I use shredded fresh whatever's available, usually basil

Heta large skillet over medium-high heat. Add ears of corn and saute'turning
frequently until lightly browned. Remove ears from pan and let cool enough to
handle.

In a 4 quart pan, combine broth,carrot,onion and garlic. Bring to a boil, cover
and reduce heat. Simmer for about 10 minutes. Cut corn kernals off the cob.
Add to broth and cook about 10 minutes.Add milk and heat 10 minutes, but do not
boil. Ladel into bowls or mugs. Top w/ shredded basil and pepper if desired.

In the wintertime, if I want a heartier soup, I add diced potatoes w/ the broth
and other ingredients, and sometimes cut up cooked ham or bacon pieces.