Ingredients
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3 tablespoons butter
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1 large onion, chopped
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1 stalk celery, chopped
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1 tablespoon flour
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1 (10 ounce) package frozen whole kernel corn
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1 cup whipping cream
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2 cups half-and-half
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2 tablespoons fresh parsley, chopped
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kosher salt, to taste
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freshly cracked black pepper, to taste
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1 sprig fresh parsley (to garnish)
Instructions
- On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes.
- At this point, the mixture can be covered and refrigerated and finished at a later date.
- When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste.
- Transfer the soup mixture to a blender or food processor and puree until smooth.
- Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through.
- Serve with a garnish of fresh parsley.