- 8 ears of super sweet corn
- 3 shallots, thinly sliced
- 1 teaspoon fresh thyme leaves, woody stems discarded
- 1 large bay leaf
- 2 large cloves garlic, minced
- 2 quarts chicken or vegetable stock
- 1 cup of heavy whipping cream (optional)
- 1 bunch chives, finely minced
- ¼ cup + 2 Tbs. Ultra Premium Extra Virgin Olive Oil, robust intensity
- fresh ground pepper and salt to taste
Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top.
Shuck the corn. Cut the kernels off each ear, reserving them and any liquid produced in a large bowl. Cut the cobs in half and reserve. In a 8+ quart pressure cooker or stock pot, sauté ⅔ of the sliced shallots in ¼ cup olive oil for 5 minutes or until slightly golden. Add the garlic and thyme, and sauté for another 30 seconds, making sure that the garlic does not brown.
To the pressure cooker or stock pot add the stock, cut corn, and cut cobs. If using a pressure cooker, cook under pressure for 15 minutes. If cooking via stove top, simmer the pot gently over low heat for 45 minutes.
Meanwhile, sauté the remaining shallot in 1 tablespoon of olive oil, over low heat, until caramelized and toasty. Set aside.
At the end of the cooking process, remove the cobs and bay leaf. Stir the cream in if using. In a food processor or blender, process the remaining contents of the pressure cooker/pot in batches. The liquid will be scalding hot so be very careful!
Strain through a fine mesh strainer discarding any corn particulate and season with salt and pepper to taste. Ladle into bowls and serve immediately, topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of robust olive oil.