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Mar 28 2009
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RECIPE FROM GREG BOYCE

OLD AMERICAN FOOD BY BOBBY FLAY

 

 

6 ears of corn - Roasted

To Roast:

            Preheat to 350

            Remove silks and husk - except for one layer

Dip in water to moisten

Roast for 35 minutes

 

2 Tab unsalted butter

1 med. onion - finely diced

1 tbl minced garlic

2 cups dry white wine

5 cups chicken stock or water

2 cups heavy cream

½ cup smoke chili cream

 

Scrape corn off with knife

In a saucepan:

            melt butter - add onion and garlic

add wine, raise heat to high - and let wine reduce 10-15 minutes to about 4 tablespoons

 

reduce heat to low, add corn, and sweet for 5 minutes

 

raise heat to high - add stock and bring to boil

reduce to medium and simmer uncovered for 20 minutes

 

raise heat to high add cream and bring to boil

cook stirring occasionally for 10 to 15 minutes or until the soup has thickened

 

IN FOOD PROCESSOR - puree ¾ of soup - return to sauce pan and season to taste

MAY BE MADE 2 days ahead - cover and refrigerate

 

 

 GARNISH EACH WITH CHILI CREAM -

 

Smoked Chili Cream

½ c sour cream

2 teaspoon puree canned chipotles

1 teaspoon lime juice

salt and ground pepper

combine, mix well and refrigerate for 1 day