Post by chief_cook2 on Mar 25, 2003 10:16:06 GMT -6
3 cups (750 ml) fresh or frozen corn kernels
4 cups (1 L) milk
3 Tbs (45 ml) butter
1/2 medium onion, finely chopped
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh chives for garnish (optional)
Combine the corn and 1 cup (250 ml) milk in a saucepan and bring to a
simmer over moderate heat. Simmer for 5 minutes and press through a
coarse sieve or food mill. Set aside the resulting liquid and discard
the solids. Heat the butter in a large heavy saucepan over moderate
heat and saute the onion until tender but not brown, about 10 minutes.
Stir in the flour to make a roux and cook for 2 to 3 minutes. Stir in
the reserved corn liquid, the remaining milk, and the cream. Bring to
a boil, stirring frequently, reduce the heat and simmer 5 minutes.
Season with salt, pepper, nutmeg, and serve garnished with chives if
desired. Serves 4 to 6.