Corn Velvet Soup

• 1 1/3 pounds frozan corn kernels
• 1/8 cup vegetable oil
• 1/3 cup large onion, diced
• 2/3 cup clove garlic, chopped
• 2/3 gallon chicken stock
• 2/3 ounce ginger, chopped
• 1/2 small jalapeno, seeded and chopped
• 1/8 teaspoon cayenne
• 1/4 gallon heavy cream
• 1/3 teaspoon garlic powder
• 1/3 teaspoon onion powder
• salt
• pepper

1. Sautee onions, garlic, ginger, jalapenos and scallions in oil. Cook until the onions are transparent.
2. Add corn and stir 2 minutes to incorporate vegetables.
3. Add chicken stock to cover ingredients by 1 inch and bring to a boil.
4. Add powders and cayenne. Let simmer for 1 hour.
5. Let soup cool til warm, then puree in a blender until smooth.
6. Strain puree thru China cap pushing with a ladle to extract all liquid.
7. Put puree back on the stove and heat until simmering, then add heavy cream while stirring.
8. Bring to a boil.
9. Season with salt and pepper.
10. Serve hot.

corn kernels, vegetable oil, onion, clove garlic, gallon chicken, ginger, jalapeno, cayenne, cream, garlic, onion powder, salt, pepper

Taken from food52.com/recipes/25674-corn-velvet-soup (may not work)