Place one ear of corn base down in the center of a large plate (or better yet, Bundt pan*) and hold it upright with one hand. With a sharp knife, cut off the corn kernels from top to bottom, and once you've removed all the kernels, use the knife’s dull edge to scrape the cobs top to bottom on all sides, collecting remaining pulp and “milk” (the remaining juice in the kernels) in the plate or pan.
Set aside ¼ cup corn kernels to garnish (if desired) and transfer the rest to the bowl of your blender or food processor, along with remaining ingredients - except for walnuts.
Process on high speed for 1 minute or until super smooth and creamy. Add walnuts and process on pulse a few times, just to break down the nuts a little bit.
If time permits, chill the soup for a few hours or up to overnight before serving, to allow flavors to fully develop.
Garnish with your choice of toppings at the moment of serving.
Leftover soup will keep for about two to three days in the refrigerator.
*To remove the corn kernels from the cob quickly, efficiently, and most of all, without sending corn flying all over your kitchen, place the ear of corn straight up in the chimney of a tube or bundt pan(the hole will hold it securely in place), and then, with a sharp knife, cut the kernels off from top to bottom: the kernels will fall right into the pan! Turn the corn and repeat until all the kernels are cut from the cob.Recipe slightly adapted from Natural Noshing