Sunday, August 9, 2009

Corn Soup

1 Large Leek, chopped and cleaned
1/2 large onion, chopped
2 T butter
1 cup potatoes, sliced thin
2 C Chicken Broth
4 Ears of corn
1 C Half and half or Heavy whipping cream
2-3 strips bacon, fried crispy
1 lime, zested
chives, chopped
Tabasco, salt, and pepper to taste

Sweat the leek and onion in the butter, about 8 minutes.
Stir in the chicken broth and sliced potatoes, simmer on medium low heat for 30 minutes. Remove from heat and blend until smooth. Place in freezer or ice bath to chill.

Over high heat, grill corn with the husks on, turning 1/4 turn at a time until entire husk is charred. Remove from heat, clean, and cut from cob. Fold cut corn into the chilling leek and potatoe puree.

Once chilled, stir in dairy and lime zest. Distribute mixture to bowls and garnish with chopped bacon, chives and tabasco. Serves 8-10 appetizer portions or 4-5 larger portions.