SWEET CORN SOUP
6 ears fresh corn on the cob (sweet butter and sugar corn if available)
4 tablespoons butter
1 cup Vidalia onion or other sweet onion, diced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 cups vegetable stock
2 cups water
1 pound sweet potatoes, peeled and cut into small bite sized pieces
½ teaspoon Worcestershire sauce
1 pint heavy cream
Husk corn and remove all of the silk. Using a sharp knife, remove corn kernels and set aside. (see here for method) Cut cobs into quarters and set aside.
In a five quart pan over medium heat, place butter, onions, garlic, ginger, salt, pepper and cut corn kernels. Sauté for ten minutes stirring occasionally.
Remove from heat and take half of the mixture out and place in a bowl and set aside.
Add the cobs, stock and water to the pot with half the cooked corn kernels and simmer on medium high for about 15-20 minutes or until there is about 2 cups of liquid left. (Add more water or stock if too much liquid cooked off)
Remove from heat again, pick out cobs with tongs and discard cobs.
Place cut sweet potatoes into the mixture and cook over medium high until tender, about 5-10 minutes. Remove from heat, add reserved corn, Worcestershire sauce and heavy cream.
Bring just up to serving temperature but do not boil. Adjust seasonings as needed and serve.