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