We learned to make this recipe from Chef Steven Tevere, when he was at Meadowood; it's been a summer favorite ever since.
8 Ears Corn
1/2 Onion, coarsely chopped
3 Shallots, coarsely chopped
1/3 Cup Heavy Cream
- Strip the kernels off all 8 ears and reserve
- Cut each ear in half, put in a large pot and cover with water.
- Bring to a boil, then simmer for 1 hour.
- Remove the cobs.
- Sweat the onion and shallots in olive oil until translucent.
- Add to corn water.
- Add corn to corn water, bring to a boil, simmer 45 minutes.
- Let cool.
- Put soup in blender in batches and puree (or use immersion blender).
- Pour through fine sieve, pressing on the solids to release as much liquid as possible into the saucepan. (We use the Gefu Stainer Press, which does a fantastic job).
- Bring soup to boil, add heavy cream and boil 5 minutes more.
- Serve in bowls, sprinkle with chives.
This also may be served chilled, a martini glass is a nice presentation.
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