- 1 diced onion
- 6 ears corn shucked and cut off the cob
- 1/2 stick butter
- 4 cups chicken stock
- 1 cup heavy cream
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.
Recipe courtesy Lynne Gigliotti