Tuesday, June 18 2013, 10:07 AM MDT
As Aired on May 22, 2013
Recipe Courtesy of Zermatt and Homestead Resort Chef
8 Ears Corn
2 Quarts Chicken Stock
3 tbsp Butter
2 sliced shallots
2 each Garlic Cloves, smashed
1 tsp Salt
1 tsp Pepper
½ C. Cream
1.) Cut the corn kernels from the cobs and set aside. Place the cobs in a sauce pot with the chicken stock and simmer together for 20 minutes.
2.) Over low heat combine the butter, shallots and garlic in another sauce pot. Season now and cook until all ingredients have melted together. About 12 minutes.
3.) Add the corn kernals into the pan with the shallots. Pour in the corn stock, just enough to cover the vegetables by about half an inch. Bring it to a boil and turn off the heat.
4.) Ladle the soup into a high speed blender and blend about 3-4 minutes. Strain the soup back into the pot through a fine sieve. Add the cream, bring back to a simmer and adjust any seasonings if you need to.
(Copyright 2013 Sinclair Broadcasting Group)