Preparation / Directions:
Method
Hint # 1: Husk and wash the corn ears. Remove as much of the hairs as you can get. Dry the corn and rug with a little olive oil. Place the ears on a pan in the oven at 350 F and roast for 30 minutes. Remove the corn from the oven and rub the ears of corn with a little salt and sugar. Put the corn back in the oven for another 10 minutes. Remove the corn from the oven and allow to cool. When the ears are cool enough to handle, cut the kernels off of the cob with a Sharp knife and save the corn in one dish and the cobs in a pile by themselves.
Hint # 2: Place the two cups of chicken stock in a pan. Put the corn cobs in the pan with the chicken stock and bring to the boil. Simmer the cobs and stock together for about one hour. The cob have a lot of flavor in them. Remove the cobs and discard them. They have given their all at this point. Save the stock and keep it warm.
Heat a two to three quart pot over medium heat. Add the one tablespoon of olive oil. Add the onion, shallot, garlic and Jalapeno to the pan and stirring occasionally heat for about 10 minutes. Reduce the heat if necessary to keep from burning. Add the hot stock to the pot, bring to the simmer and let simmer for about 10 minutes.
Place the contents of the pot and 2/3 of the corn in a food processor and process until most of the chunks are gone. Return to the pot and add the rest of the corn and the cream. Stir and taste. Add any salt or pepper needed at this time. This will be fairly thick, almost like a porridge. Serve with a dollop of sour cream on top and garnish with a slice of Jalapeno and a sprinkle of chives.
|
