Home › The World's Kitchen › Cream of Corn, New Orleans

Cream of Corn, New Orleans

Remove leaves and silk from six fresh, sound ears of green corn. Detach grains from cobs and place in a saucepan with three ounces peeled, chopped almonds, one sliced onion, two sliced leeks, two branches celery, one branch chervil, one and a half quarts white broth, a quart milk, one heavy teaspoon salt, a saltspoon cayenne pepper, one saltspoon grated nutmeg and one saltspoon ground cinnamon; lightly mix and boil twenty-five minutes. Add three ounces rice and cook fifty minutes more. Press the cream through a sieve into a basin, then through a Chinese strainer into a saucepan, add half ounce butter and a gill cream; mix well while heating two minutes. Pour into a soup tureen and serve with bread croutons separately.