Corn Chowder

by Chef Rachel Klein

Serves 4

Ingredients

• 2 ounces clarified butter
• 20 ears of corn, kernels cut from cob
• 2 onions, roughly diced
• 2 cups white wine
• 1 quart vegetable stock
• 4 quarts heavy cream
• 0.25 teaspoon cayenne pepper
• Salt to taste
• White pepper to taste
• Sugar to taste

Directions

1. In a large heavy-bottomed, non-reactive sauce pot, sweat the onions over low heat until soft and translucent (do not brown the onions at all). Then add the corn and stir to coat.
2. Add the white wine and reduce until almost all the liquid is gone. Then, add the stock and 2 quarts of the heavy cream and simmer over low heat until the mixture is reduced by a quarter.
3. In small batches, puree the soup in a blender until ultra smooth (turn the blender on, work it up to high and just let it go for 2 minutes at least). Strain through a fine mesh sieve and season to taste.
4. Add the remaining cream and strain one more time before serving.

 

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