Recipe by JCP

5 large ears of corn
1 medium carrot — diced
1 stalk celery — diced
1 medium onion — diced
6 cups clam broth or chicken stock
3 tablespoons peanut oil
1/4 cup sherry
2 tablespoons lemon juice
salt and pepper — to taste
hot sauce — to taste
Remove kernals from corn husks and rinse.
Heat oil in skillet.
Sauté corn in skillet until carmelized, making sure not to burn. Set aside.
Heat remaining oil in soup pot.
Add onions, carrot and celery sweat until translucent. Add corn.
Cook another 5 minutes.
Add broth and simmer uncovered 45 minutes to an hour.
Separate solids from broth and puree in blender.
Incorporate back into broth.
Add lemon juice.
Correct seasoning.
For an extra kick add a dash of hot pepper sauce.
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Serving Idea:
With roasted red pepper coulis. Or try with bay scallops
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NOTES:
For a finer texture puree can be strained through a chinois.

Yield: 6 servings