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Entertaining with Bluegrass Winners

Serves 10 To 12


• 2 tablespoons olive oil
• 5 stalks celery, diced
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh thyme
• 4 cups fresh white corn kernels
• Salt and freshly ground black pepper to taste
• 10 cups chicken stock
• 2 cups heavy cream
• Grilled French bread croutons


~ Place oil in saucepot over medium heat. Add celery, garlic, and thyme. Cook until ingredients are soft, about 2 to 4 minutes. Do not brown.

~ Add corn, salt, and pepper. Cook for 2 minutes.

~ Add chicken stock and simmer for 15 minutes. Add heavy cream. Lower heat and cook gently for 5 minutes. Remove pot from heat.

~ Discard thyme. Pour half of the soup into a mixing bowl and puree with an immersion blender or regular blender.

~ Pour puree back into pot and adjust seasoning with additional salt and pepper.

~ Serve with grilled croutons.


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