1 large onion, cut into small dice
1 tablespoon ground coriander seeds
3 tablespoons olive oil
3 tablespoons unsalted butter
1 cup dry white wine
3 cups fresh corn kernels (5 or 6 large ears)
6 cups light chicken stock or low-salt chicken broth
2 cups heavy (whipping) cream
1 pint cherry tomatoes, stemmed and quartered
2 cups firmly packed fresh sweet basil leaves, cut into thin strips
salt
pepper
Servings: 8
In a very large pot, saute the onion and coriander in the olive oil and butter over moderate heat for 5 minutes, stirring frequently. Add the wine and cook until the liquid has evaporated a little, about 5 minutes. Add the corn, chicken stock and cream; bring to a boil over high heat; lower heat slightly and cook at a fast simmer for 20 minutes, stirring frequently. Add the tomatoes and basil and cook for 2 minutes. Season with salt and pepper to taste, and serve immediately.
1 tablespoon ground coriander seeds
3 tablespoons olive oil
3 tablespoons unsalted butter
1 cup dry white wine
3 cups fresh corn kernels (5 or 6 large ears)
6 cups light chicken stock or low-salt chicken broth
2 cups heavy (whipping) cream
1 pint cherry tomatoes, stemmed and quartered
2 cups firmly packed fresh sweet basil leaves, cut into thin strips
salt
pepper
Servings: 8
In a very large pot, saute the onion and coriander in the olive oil and butter over moderate heat for 5 minutes, stirring frequently. Add the wine and cook until the liquid has evaporated a little, about 5 minutes. Add the corn, chicken stock and cream; bring to a boil over high heat; lower heat slightly and cook at a fast simmer for 20 minutes, stirring frequently. Add the tomatoes and basil and cook for 2 minutes. Season with salt and pepper to taste, and serve immediately.