A delicious soup that will satisfy your entire family.
Preheat oven to 450 degrees. Put unhusked corn and unpeeled garlic on a baking sheet, and roast until the corn is fragrant and husks are lightly browned, about 25 minutes. Let cool, then remove husks and silks. Cut kernels away from cobs. Cut 4 cobs in half, crosswise, with a heavy knife or cleaver. Discard remaining 2 cobs. Peel the garlic. Set corn kernels and garlic cloves aside.
In a saucepan, combine broth, potato, the halved corn cobs and 3 cups 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 a 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 sieve set over a bowl, and press 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. Makes 6 servings.