Smoked Corn Soup

2 oz. butter
4 oz. celery, chopped
4 oz. vidalia onions, pared, chopped
1/2 qt. of chicken stock
6 ears of corn (hickory smoked)
salt and pepper, to taste
1 bouquet garni
2 tbsp. Dessaux mustard
1-1/2 cups heavy cream
roux (butter and flour), as needed
chives, chopped, as needed
bacon bits, as needed

Melt butter in stock pot. Add onions and celery; cook over medium heat for 5 minutes. Add stock, smoked corn, bouquet garni, salt, and pepper; heat to boiling. Reduce heat; simmer for 30 minutes. Remove corn and bouquet garni. Cut kernels from corn ears. Return kernels to stock, reserving a small amount for garnish. Add mustard and heavy cream. Add enough roux to create desired consistency; heat until hot.

TO SERVE

Ladle soup into serving bowls. Combine reserved corn kernels with chives and bacon bits; use as garnish.

NOTES

Season: Fall, Winter
Food Cost: Low
Wine: Chardonnay, Dry Riesling

History: Corn is indigenous to America. It was introduced to early English settlers by Native Americans, who called it "mahiz;" settlers coined the term Indian corn.

Special Ingredients: Dessaux mustard, Vidalia onions