Ingredients

1 tablespoon olive oil
2 cups finely diced onions
1 tablespoons peeled and finely chopped ginger
1 large shallot, diced
1 tablespoon thinly sliced garlic
8 cups whole kernel corn
1/4 teaspoon grated fresh nutmeg
1 teaspoon salt
1 cup white wine
2 cups milk
1 1/2 cups heavy cream

1/2 teaspoon cracked black pepper

Directions

In a large saucepan over
high heat, add olive oil, onions, ginger, shallot, and garlic, stirring and shaking the
pan to sweat the onions and shallots. Once the onions go past sweating and turn from
translucent to brown, add the corn, and stir. Add the nutmeg, salt, and white wine. Stir
for about 5 minutes, shaking pan for every 30 seconds, until the corn has a sheen and the
wine is evaporated. Stir in the milk and let cook for 3 minutes. Add the cream, stir, and
then add pepper. Bring the cream up to a boil and then turn down to a simmer for 5
minutes. Remove from heat and puree in a food processor. If there is not time to let the
mixture cool, only fill the food processor halfway.

Puree for 2 or 3 minutes per batch. Press the pureed mixture through a sieve with the back
of a spoon to strain out the skin and pulp. Taste for salt and season if necessary.