Corn+Chowder+2

Corn Chowder
//Time// 1 1/2 hours Adapted from Williams, executive chef, Smoke Jazz & Supper Club-Lounge

Ingredients

 * 2 onions, diced
 * 4 tablespoons unsalted butter or olive oil
 * 6 ears of corn
 * 1/2 cup heavy cream
 * 2 teaspoons salt
 * freshly ground black pepper
 * 4 sprigs micro greens, like pea shoots, for garnish.

Method

 * 1. Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water.
 * Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to steep for an additional 30 minutes.
 * 2. While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil. Add remaining diced onion and sauté until translucent and soft, about 20 minutes; do not allow to take on any color. Add corn kernels and sauté until slightly translucent, about 5 minutes. Remove from heat and set aside.
 * 3. When the stock has finished steeping, strain it, discarding the cobs and onions. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use. Return to medium heat and simmer until the corn is soft, about 2 minutes. Add heavy cream, reduce heat to low, and cook for 15 minutes.
 * 4. Remove half the soup and allow to cool until no longer steaming when stirred. Hot soup cannot be puréed in a blender, because the aeration makes the top blow off, and the hot soup spews all over. Working in batches, purée the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary. Season with salt and a few grinds of black pepper. Divide among four bowls, and garnish with micro greens.