Posted by LladyRusty 3/8/2002 10:21 am

Source: Minneapolis/St. Paul Magazine - From Executive Chef Rick Kimmes, Oceanaire

2 quarts heavy cream
2 teaspoons salt
2 teaspoons white pepper
1/2 cup granulated sugar
1 tablespoon nutmeg
3 to 5 pounds corn, fresh or frozen
1 leek, finely diced
Fresh parsley, chopped

Simmer the cream in an uncovered stock pot until it is reduced by half. Add salt, white pepper, sugar, and nutmeg. While the cream continues to reduce, add the corn and lower the heat. Bring the mixture back to a slight simmer while stirring occasionally. Add the leek and stir constantly until the pieces break down. Continue cooking the mixture until the corn is done and the desired consistency is reached. Garnish with freshly chopped parsley.

Servings: 8