Corn Soup (Spicy)

Ingredients
6 ears corn, cut kernels off the cob and reserve cob cutting into 1 - 2 inch rounds

1 tablespoon virgin olive oil

1 ½ yellow onions, chopped

3 - 4 garlic cloves, peeled and minced

1 tablespoon chili powder

8 cups chicken stock (see Chicken Stock recipe)

1 ½ cups heavy cream

Salt and freshly ground pepper to taste

1. Place olive oil, onions and garlic in a Dutch oven and sauté until onions are soft and tender.  Add chili powder and pepper, sauté for 1 more minute.  Add corn kernels and sauté until corn begins to soften.  Add stock and corn cobs and bring to a boil. 

Reduce heat and simmer for 30 minutes, stirring from time to time.

2. Remove from heat and remove corn cobs from soup, discard.  Puree ½ of the cooked corn kernels for a chunky soup.  If you want a smooth corn soup, puree all ingredients. 

3. Return to rinsed Dutch oven and add heavy cream.  Add salt to taste.  Heat and serve. 

Garnish with paprika or chopped fresh parsley.

Serves approx 8