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Ingredients
- 6 x ears corn
- 4 Tbsp. unsalted butter
- 2 x shallots finely minced
- 2 tsp all-purpose flour
- 1 c. chicken stock
- 1 c. heavy cream
- 1/2 tsp salt or possibly more to taste
- 1/4 tsp freshly-grnd black pepper
- 2 Tbsp. roughly-minced fresh flat-leaf parsley or possibly basil
- 1 ounce grated Parmesan cheese more for garnish
Directions
- To remove the corn kernels, you'll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or possibly four rows of kernels at a time, rotating the cob till they have all been removed. You will need about 6 c. of kernels. You'll also want to extract the delicious lowfat milk from the cob's surface. For this, run the dull side of the knife down the cob to squeeze the liquid out.
- Heat butter in a medium saucepan over medium heat. When melted and bubbling, add in shallots. Cook, stirring, till soft and translucent/soft. Add in corn kernels, corn lowfat milk, pulp, and flour. Cook, stirring, for 1 minute. Stir in chicken stock. Turn heat to high; cook till liquid is reduced by half, about 3 min. Add in cream; cook till mix is thick and creamy, about 4 min more.
- Remove from heat; stir in salt, pepper, herbs, and cheese. Divide among four bowls. Garnish with Parmesan.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 287 | |
| Calories from Fat 222 | 77% |
| Total Fat 25.29g | 32% |
| Saturated Fat 15.54g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 513mg | 21% |
| Potassium 215mg | 6% |
| Total Carbs 11.61g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.67g | 1% |
| Protein 5.75g | 9% |
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