- 6 cups [1.5 L] fresh or frozen thawed corn kernels
- 4 tablespoons [60 mL] olive oil
- 1/2 cup [125 mL] chopped onion
- 1 clove garlic, minced
- 3 tablespoons [26.25 g] all-purpose flour
- 1 1/2 cups [375 mL] low-salt chicken broth
- 2 cups [500 mL] heavy whipping cream
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- Into a heavy medium casserole filled with salted water, cook 1 cup [250 mL] of corn kernels until tender, for approximately 2 minutes.
- Drain well and set aside.
- Over medium heat, heat 1 tablespoon [15 mL] of the olive oil into heavy large saucepan.
- Add chopped onion and minced garlic; stir-fry until soft, for approximately 3 minutes.
- Stir in flour, for 2 minutes.
- Slowly whisk in chicken broth, whisking until mixture thickens and boils.
- Stir in cream.
- Bring mixture to a simmer.
- Add remaining 5 cups [1.25 L] corn kernels.
- Leave mixture to simmer until thick stirring occasionally, for approximately 10 minutes.
- Remove fro heat and leave to cool slightly.
- Transfer into a food processor.
- Puree into a coarse puree.
- Stir in reserved 1 cup [250 mL] cooked corn kernels.
- Reheat to serve.
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