Recipe Index

Ingredients

• 8 ears yellow corn
• 3 quarts water
• 7 tbsp unsalted butter
• 2 garlic cloves (, chopped)
• 1/2 onion (, finely sliced)
• 1 celery stalk (, sliced)
• 1/2 leek (, white part only, finely sliced (sub 1/2 onion))
• 1 tsp salt (, cooking/kosher salt, plus more as needed)
• 1 cup cream (, full fat)
• 2 sprigs of thyme
• 1 bay leaf (, preferably fresh otherwise dried)
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• Extra corn kernels (, sautéed in butter until golden with a pinch of salt and pepper)
• 1/4 cup green onion (, finely sliced)

Method

1. Cut the kernels from the cobs. Simmer the cobs in the water for 20 minutes, then strain and keep the corn stock.
2. Melt the butter and soften the garlic, onion, celery and leek for 5 minutes without browning.
3. Add the kernels, thyme, bay leaf, peppercorns, coriander seeds, salt and enough corn stock to cover. Simmer for 20 minutes.
4. Remove the bay leaf and thyme, blend until completely smooth and stir in the cream.
5. Chill for at least 2 hours. Serve cold, topped with the sauteed corn kernels and green onion.

Prep: 15 min · Cook: 45 min

Nutrition (per serving, where published)