Ingredients
3 ears of corn
2 T butter
1 chopped vidalia onion
1 chopped shallot
Preparation
Slice kernels off cobs. Place cobs in large pot and add 6 c water. Boil, then simmer for 30 minutes. Melt butter in heavy pan and sweat onion and shallot for 10 minutes. add corn kernels and stir for one minute. add corn broth and simer 30 minutes. Transfer corn and onions to blender with 1.5 c of broth. Puree until completely smooth. add 1 c heavy cream, 1 t fresh nutmeg, salt and pepper. add broth as needed. Chill for at least 3 hours. Garnish with toasted walnuts (optional).
