Ingredients
4 ears sweet corn
¾ cup low sodium chicken broth
2 tbsp unsalted butter
1 tbsp heavy whipping cream
½ tsp salt (or to taste)
4 ears sweet corn
¾ cup low sodium chicken broth
2 tbsp unsalted butter, 1 tbsp heavy whipping cream, ½ tsp salt
Directions
1
Cut the kernels off the cob and place in a medium pot.
2
Scrape the cobs with the dull side of your knife to collect the juices.
3
Add the chicken broth to the pot, cover, and heat until the broth boils.
4
Reduce heat to medium low and simmer for 15 minutes.
5
Add the hot corn mixture, butter, cream, and salt to a blender and puree until silky smooth, about 5 minutes.
6
Remove from blender and serve.
7
If the puree is too thin, return it to the pot and reduce the puree over medium heat until the desired consistency.
Notes
Can be made ahead, store up to 3 days in an air tight container in the fridge