Chilled Corn Soup with Creme Fraiche



4 ears of corn
1/4 cup of heavy cream
3 cup of chicken stock
salt and pepper to taste
Creme Fraiche to garnish
Chive to Garnish
Drizzle of Jalapeno or Lemon Olive Oil

Directions: Microwave corn ears 4 minutes for each corn with husk on. Slice off bottoms and pull from other end husk and silk while hot using a towel. Slice kernels off corn. 
Add corn,  chicken stock  and cream to blender. Blend to pureed. Season to taste. 
Chill to serve. Can be made 2 days in advance. Garnish with chive and creme fraiche. 


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