Instructions: To remove the corn kernels, youll need a sharp knife and a large bowl. Stand the cob upright in the bowl, and hold it by its base. Begin slicing off the kernels, always cutting away from your body. Remove three or four rows of kernels at a time, rotating the cob until they have all been removed. You will need about 6 cups of kernels. Youll also want to extract the delicious milk from the cobs surface. For this, run the dull side of the knife down the cob to squeeze the liquid out.

Heat butter in a medium saucepan over medium heat. When melted and bubbling, add shallots. Cook, stirring, until soft and translucent. Add corn kernels, corn milk, pulp, and flour. Cook, stirring, for 1 minute. Stir in chicken stock. Turn heat to high; cook until liquid is reduced by half, about 3 minutes. Add cream; cook until mixture is thick and creamy, about 4 minutes more.

Remove from heat; stir in salt, pepper, herbs, and cheese. Divide among four bowls. Garnish with Parmesan.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.