1. Chop the pecans, roast in a small pan and set aside.
2. Rinse the canned corn well and place in a blender.
3. Add the milk, 1 teaspoon butter, cream cheese, basil, salt and pepper and blend well for 1 minute at the lowest level. Then puree everything on high for another minute until it is well blended.
4. Pour the soup into a pot and bring to a boil while stirring.
5. Ladle soup into bowls or cups and serve with basil, freshly ground black pepper and the pecans.