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6 ears corn roasted~ scraped for cobs after roasted
2T butter
1 med. onion~ diced small
1T pressed garlic
2C dry white wine
5C low sodium chicken broth
2C heavy cream
In large pan over med. heat, melt butter and sweat onions and garlic for 5 min. Add wine and raise temp to high and reduce wine for 10-15 min till about 4T in volume. Reduce to low and toss in corn and sweat for 5 more min.
Raise the heat to high and add stock, and bring to boil. Lower heat to med and cook uncovered for 20 min. Raise the heat again, add cream and bring to boil. Cook stirring occasionaly for 10-15 min or untill soup has thickened a bit.
Cool a bit, and toss into processor and puree 3/4 of soup. (You'll want a bit of chunk to the soup) Season to taste.
2T butter
1 med. onion~ diced small
1T pressed garlic
2C dry white wine
5C low sodium chicken broth
2C heavy cream
In large pan over med. heat, melt butter and sweat onions and garlic for 5 min. Add wine and raise temp to high and reduce wine for 10-15 min till about 4T in volume. Reduce to low and toss in corn and sweat for 5 more min.
Raise the heat to high and add stock, and bring to boil. Lower heat to med and cook uncovered for 20 min. Raise the heat again, add cream and bring to boil. Cook stirring occasionaly for 10-15 min or untill soup has thickened a bit.
Cool a bit, and toss into processor and puree 3/4 of soup. (You'll want a bit of chunk to the soup) Season to taste.
