Ingredients:
12 ears of farm fresh corn
1 small leek, sliced thin
6 shallots, sliced thin
1/2 fennel bulb
1 onion
3 cloves garlic
2 bay leaves
1 bunch thyme
1 bunch parsley
1 bunch marjoram
1 tsp fennel seed
1 tsp coriander seed
½ lb. butter
salt & pepper

Method:

Remove corn kernels from cobs with a knife, cutting cobs in half and reserving kernels for later. Scrape cobs with the back of knife and save all the “milk” you collect. Place cobs in a stainless steel, non-reactive pot with ½ the leek, 3 shallots, fennel, onion, garlic, spices and ½ the herbs. Cover with water, season with salt and pepper, bring to boil, lower to a simmer and cook for 20-30 minutes. Strain this corn stock.

Place corn kernels in pot with strained stock. Add ¼ lb. butter, remaining herbs tied in a sachet, and season to taste. Bring to gentle simmer, and cook for 20 minutes. Remove herb sachet and blend on “high” in batches, adding butter and seasoning to taste.Be sure to blend each batch for a few minutes to pulverize the corn kernels. Pass through a strainer or the fine disk of a food mill.

Serve hot with a sprinkle of chopped fresh chives.