Corn Chowder

• 2 onions, diced
• 4 tablespoons unsalted butter or olive oil
• 6 ears of corn
• 1/2 cup heavy cream
• 2 teaspoons salt
• freshly ground black pepper
• 4 sprigs micro greens, like pea shoots, for garnish.

1. Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs.
2. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water.
3. Place over high heat to bring to a boil, then reduce heat to medium.
4. Cover and cook for 20 minutes.
5. Turn off heat and allow to steep for an additional 30 minutes.
6. While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil.
7. Add remaining diced onion and saute until translucent and soft, about 20 minutes; do not allow to take on any color.
8. Add corn kernels and saute until slightly translucent, about 5 minutes.
9. Remove from heat and set aside.
10. When the stock has finished steeping, strain it, discarding the cobs and onions.
11. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use.
12. Return to medium heat and simmer until the corn is soft, about 2 minutes.
13. Add heavy cream, reduce heat to low, and cook for 15 minutes.
14. Remove half the soup and allow to cool until no longer steaming when stirred.
15. Hot soup cannot be pureed in a blender, because the aeration makes the top blow off, and the hot soup spews all over.
16. Working in batches, puree the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary.
17. Season with salt and a few grinds of black pepper.
18. Divide among four bowls, and garnish with micro greens.

onions, unsalted butter, corn, heavy cream, salt, freshly ground black pepper, shoots

Taken from cooking.nytimes.com/recipes/1015535 (may not work)