Ingredients
3 QUARTS VEGETABLE STOCK
7 EARS OF CORN HUSKED - (RESERVE THE INSIDE PALE GREEN HUSKS)
1/2 POUND UNSALTED BUTTER
1/2 CUP ALL PURPOSE FLOUR
2 CUPS CHOPPED RED ONION
1 CUP DICED RED PEPPER
1 CUP DICED CELERY
4 CUPS DICED RED BLISS POTATOES (SKIN ON)
1 QUART HEAVY CREAM
1/2 TEASPOON CAYENNE PEPPER
FRESHLY GROUND SALT TO TASTE (SEA SALT OR KOSHER SALT CAN BE SUBSTITUTED)
FRESHLY GROUND MIXED PEPPER CORNS TO TASTE (FRESHLY GROUND PEPPER MAY SUBSTITUTED)
Preparation
Bring vegetable stock to a boil. Add the corn cobs and pale green husks. Bring to a boil for one minute. Remove the corn cobs and reserve. Simmer husks and vegetable stock for 30 minutes. Strain the liquid to another stock pot. Bring broth to a boil. Add the Red Bliss Potatoes and simmer until par boiled (about 10 minutes). in another stock pot melt the butter and add the onion and red pepper. Sauté until the onion is golden brown (about 8 minutes). Add the flour, mix well, and cook stirring frequently for 5 minutes. To this mixture slowly add the potato/corn/vegetable stock a ladle at a time stirring after each addition. Bring to a boil stirring frequently for 5 minutes. Reduce heat and simmer for 30 minutes stirring occasionally. Add the cayenne, freshly ground salt and pepper. Add the heavy cream and bring to a simmer for 15 to 20 minutes until slightly thickened. Remove corn from the husks and add to the mixture for the last 7 minutes stirring occasionally. Serve very hot. A meal in itself.
