Recipe by Sheila Lukins, “U.S.A. Cookbook,” (Workman Publishing, 1997). Serves 6-8
Ingredients
8 ears sweet corn
6 cups chicken broth
3 tablespoons sugar
1/2 cup half and half, warmed
Salt, freshly ground white pepper to taste.
Directions
Shuck corn and cut kernels off the cobs. Reserve cobs and set aside.
Pour broth into a large pot and bring it to a boil. Reduce heat, add cobs, cover and simmer for 20 minutes to flavor the broth. Remove cobs and discard.
Add corn kernels and sugar to the broth and bring to a boil.
Reduce heat, partially cover and simmer until corn is very tender, 15-20 minutes. Remove one cup of corn from broth with a slotted spoon and set aside.
Puree the remaining corn and broth in a blender or food processor until nearly smooth. Transfer the puree to a serving bowl, add whole reserved kernels and the half and half. Season with salt and white pepper. Serve piping hot.
