Sweet Corn Puree
(serves 4 as side dish/appetizer)
Recipe from www.dinnersonme.blogspot.com


2 Tablespoons butter
2 shallots, diced
2/3 cup to 3/4 cup diced potato
3 cups chicken broth, divided
1 bay leaf
2 1/2 cups frozen corn (good quality)
4-5 drops Tabasco
1 tsp kosher salt
freshly ground pepper
1/4 cup heavy cream


In a medium to large pot, melt butter over low heat. Add shallots and cook over low heat for 10 minutes until softened. Keep heat low so that butter and shallots do not brown.

Increase heat, add potato, 2 cups broth, bay leaf and corn. Bring to a boil then reduce heat and simmer for 10-15 minutes or until potatoes are nice and soft. Remove bay leaf.

Using a blender (my traditional blender worked better than my immersion blender) puree soup until very smooth. *Be careful when blending hot liquids.* Return soup to original pot and place over medium-low heat. Add 1/4 cup heavy cream and any additional chicken broth until soup reaches the consistency you would like. Add Tabasco sauce and any additional salt and pepper to taste. Heat until warmed through, and serve.