Ingredients
butter. Add kernels of 8 ears fresh young corn
1/2 tablespoon fresh marjoram leaves and a splash of chicken stock.
Method
Sources
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RecipeNLG
dataset
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Gathered
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Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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In a large saucepan, melt 2 tablespoons unsalted butter. Add kernels of 8 ears fresh young corn, 1/2 tablespoon fresh marjoram leaves and a splash of chicken stock. Cover and cook over low heat for 5 minutes. // Meanwhile, bring 2 cups chicken stock to a boil. Pour boiling stock over corn mixture, allow to just boil and remove from heat. Using an immersion blender, puree, then strain through a sieve. Discard solids.// Make the shrimp butter: Puree 1/4 cup cooked shrimp, 6 tablespoons unsalted butter and 1/2 teaspoon salt in a food processor until smooth. // Before serving, add 1 cup heavy cream to soup and bring to a simmer. Serve in bowls, with a knob of shrimp butter in the middle. -Adapted from "Jeremiah Tower's New American Classics" (Harper & Row, 1986)