Anonymous Fri Oct 07 12:02:22 2005

2 oz. butter

4 oz. celery, chopped

4 oz. vidalia onions, pared, chopped

1/2 qt. of chicken stock

6 ears of corn (hickory smoked)

salt and pepper, to taste

1 bouquet garni

2 tbsp. Dessaux mustard

1-1/2 cups heavy cream

roux (butter and flour), as needed

chives, chopped, as needed

bacon bits, as needed

Melt butter in stock pot. Add onions and celery; cook over medium heat for 5 minutes. Add stock, smoked corn, bouquet garni, salt, and pepper; heat to boiling. Reduce heat; simmer for 30 minutes. Remove corn and bouquet garni. Cut kernels from corn ears. Return kernels to stock, reserving a small amount for garnish. Add mustard and heavy cream. Add enough roux to create desired consistency; heat until hot.

TO SERVE

Ladle soup into serving bowls. Combine reserved corn kernels with chives and bacon bits; use as garnish.

NOTES

Season: Fall, Winter

Food Cost: Low

Wine: Chardonnay, Dry Riesling

History: Corn is indigenous to America. It was introduced to early English settlers by Native Americans, who called it