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.
Recipe courtesy of Joseph Wrede