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Ingredients
- 1 diced onion
- 6 ears corn shucked and cut off the cob
- 1/2 stick butter
- 4 cups chicken stock
- 1 cup heavy cream
Method
- Sweat the onions and corn in butter over low heat with lid on.
- After onions are translucent, add chicken stock.
- Bring to a boil and simmer for 20 minutes.
- Season with salt and pepper.
- Puree in a blender and put through a fine sieve.
- Heat and add 1 cup of cream at the last minute before serving.