Here is another recipie that looks GOOD!
For DeEtta (SHS)

Roasted Corn Soup

6 ears of corn, preferably not supersweet varieties with husks intact
3 large cloves garlic, unpeeled
2 cups homemade or canned low sodium chicken broth
1 baking potato, peeled, 6 pcs
1 tbsp cornmeal
½ c heavy cream
salt/pepper
pinch sugar, opt.

Serves 6, makes about 7 ½ cups (So DeEtta would have to atleast double this)

Preheat oven to 450. Put husked corn and unpeeled garlic on a baking sheet and roast until corn is fragrant and husks are lightly browned, about 25 minutes. Let cool, then removed husks and silks. Cut kernels away from cobs. Cut 4 cobs in ½ crosswise with a heavy knife. (It says to discard the remaining 2 cobs but I don’t know why??). Peel garlic. Set corn kernels and garlic cloves aside.

In a saucepan, combine broth, potato, the halved corn cobs and 3 cups of water. Cover partially, bring to a simmer over moderate heat and adjust heat to maintain a simmer. Cook until potato pieces are tender, about 20 minutes. Discard corn cobs.

In food processor, combine corn kernels, garlic cloves, potatoes (lift them out of the broth with a slotted spoon) and cornmeal. Puree, adding potato broth gradually through the feed tube. Transfer soup to a sleeve set over a bowl and pres mixture through sieve with a rubber spatula, leaving corn skins behind.

Transfer soup to a clean saucepan. Stir in cream and reheat. Season to taste with salt, pepper and a pinch of sugar if desired.