Total Time
40mins
Prep 10 mins
Cook 30 mins

Recipe from a great chef that I have worked with. We serve it with crabcakes.

Ingredients Nutrition

Directions

  1. Remove corn from cobbs.
  2. Place corn and onion into a heavy bottom pot and with oil and cook on medium heat for about 10 minutes.
  3. Add the garlic and cook for 5 more minutes.
  4. Add the heavy cream and bring to a simmer. Cook 10 more minutes.
  5. Add the chicken base and stir until dissolved.
  6. Strain through a chinois or cheesecloth.
  7. Add saffron, salt, pepper and cayenne.

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