8 Servings 45 min Cook
2 Tbsp chopped Chives
12 Ear, medium (6-3/4" to 7-1/2" long) yiel Corn
2 Tbsp Butter
2 Tsp Wheat Flour
2 Cup Water
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
Shuck and clean corn cobs.
Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper.
Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
Meanwhile, scrape cobs in a small saucepan to extract "milk.
" Whisk in cream and flour.
Boil over medium heat, whisking constantly, 1 minute.
Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and pure (use caution when blending hot liquids).
Stir pure into corn and simmer 5 minutes.
Stir in chives; season with salt and pepper.
