Recipe courtesy of Rick Moonen
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Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Level:
Easy

Ingredients

CORN STOCK:

Directions

Melt the butter in a large saucepan over low heat and cook the onions and garlic for 3 minutes. Add the corn kernels and cook 1 minute. Season with salt and pepper. Add stock and cream and bring to a boil. Slowly whisk in cornmeal and cook for 3 minutes. Add chives, stir, and serve.

CORN STOCK:

Place all ingredients in a large pot and cover with cold water. Simmer for 40 minutes and strain.

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