Corn Soup

Name: Corn Soup
Ingredients: 6 cups corn (or 6 ears fresh corn); 4 tablespoons unsalted butter; 2 shallots, finely chopped; 2 teaspoons flour; 1 cup chicken stock; 1 cup half-and-half cream; 12 teaspoon salt (more to taste); 12 teaspoon black pepper; 2 tablespoons fresh flat leaf parsley, coarsely chopped; 1 ounce parmesan cheese, grated

10 ingredients

12 steps

Ingredients

6 cups corn (or 6 ears fresh corn)
4 tablespoons unsalted butter
2 shallots, finely chopped
2 teaspoons flour
1 cup chicken stock
1 cup half-and-half cream
12 teaspoon salt (more to taste)
12 teaspoon black pepper
2 tablespoons fresh flat leaf parsley, coarsely chopped
1 ounce parmesan cheese, grated

Directions

1

If using fresh corn: remove kernels from cobs into bowls.
2

Using the dull side of a knife, scrape mild and pulp from cobs and add to the bowl.
3

Heat butter in med saucepan over med heat.
4

When melted and bubbling, add shallots.
5

Cook, stirring until soft and translucent.
6

Add corn, and flour.
7

Cook stirring 1 minute.
8

Stir in chicken stock; turn heat to high and cook until liquid is reduced by half (about 3 min).
9

Add cream; cook mixture until thick and creamy, about 4 min more.
10

Remove from heat; stir in salt, pepper, herbs, and cheese.
11

Garnish with additional parmensan.
12

ENJOY!