- 4 ears fresh sweet corn, shucked and silks removed
- 3 tablespoons butter
- 1 shallot, peeled and minced
- 1 teaspoon fresh thyme
- 2 tablespoons flour
- 2 cups heavy cream or half-and-half
- Salt and freshly ground pepper, to taste
Cut the kernels from the ears of corn (don’t cut too deeply). With the back of your knife, scrape down the ears to collect all the juice and flesh left on the cob. Place the kernels and all of their juice in a bowl and set aside.
In a soup pot or saucepan, melt the butter over medium heat and sauté the shallots and thyme for 4 to 5 minutes until the shallots are very tender. Add the flour and cook for 2 minutes more. Pour in the cream and the bowl of corn and bring to a simmer. Cook gently for 5 to 6 minutes. Season with salt and pepper.