Corn Off the Cob Soup Recipe - Chef Craig Flinn

Ingredients

• 6 cobs of corn (kernels removed, cobs reserved)
• 2 cups (500 mL) milk (2% m.f. or homogenized)
• 6 cups (1.5 L) low-sodium chicken broth
• ½ cup (125 mL) finely sliced double-smoked bacon
• 1 cup (250 mL) minced onion
• 3 cloves garlic, minced
• ½ cup (125 mL) minced celery
• 1 tsp (5 mL) dried sage or summer savory
• 1 tbsp (15 mL) salt
• 1 tbsp (15 mL) ground black pepper
• 4 tbsp (60 mL) butter
• ½ cup (125 mL) sherry
• ⅓ cup (75 mL) cornmeal
• 1 tsp (5 mL) hot sauce
• 1 tbsp (15 mL) chopped sage
• 1 tbsp (15 mL) chopped chives
• ½ cup (125 mL) heavy cream (35% m.f.)