6 ears of heirloom corn, kernels removed (save ears for broth)
4 Tbsp butter
2 cups leeks, thinly sliced, white & light green parts only
1 bay leaf
1 tsp salt
1 tsp pepper, freshly ground
3 cups corn broth (in procedure)
2 cups heavy cream
1Once you remove the kernels from the ears of corn, place the ears into a pot large enough to hold them. Cover with water, season with salt, and put on the stove over high heat. Bring to a boil and then turn to a simmer for 10 minutes. Remove from heat and strain. Reserve 3 cups.
2In a medium-sized stockpot melt butter over medium heat. Add leeks and sauté slowly until tender. Add corn and bay leaf and continue to cook for another 3-4 minutes.
3Add the reserved 3 cups of corn broth to the pot and season with salt and pepper. Allow mixture to simmer for 15 minutes. Add the cream and simmer for another 5 minutes.
4Pour the soup into a blender or food processor and blend until completely smooth. Pass through a fine-mesh sieve.
5Serve your soup in your favorite bowl and enjoy with Trefethen Double T Chardonnay.