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Prepare a hot grill. Cut the tops and bottoms off the corn and remove all but a couple layers of husk. Grill corn on direct heat until husks are charred and corn is cooked, turning once or twice. Remove from the grill and let cool. When you can handle the corn, cut the kernels from the cob. Reserve the cob for corn stock. Drizzle the kernels with Fustini's olive oil and seasoned with salt and pepper.
Place all into a medium size pot and cover with cold water. Bring to simmer over medium heat and simmer for 20 minutes. Turn heat off and let steep for another 20 minutes. Strain and save.
Heat EVOO and butter in a medium size pot and once butter is melted add onion celery and bell pepper. Cook over low heat until softened - 3 minutes. Add flour and stir to combine. Add corn stock, milk and potatoes and bring to simmer. Simmer, stirring occasionally until potatoes are fully cooked. Add grilled corn kernels and season with salt and pepper. Serve garnished with sliced scallions.
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