Instructions: Approx

Yield: 3 Gallon

Simmer chicken stock, bay leaves, thyme, and corn cobs in a large stock pot.

In a separate stock pot, heat olive oil until smoking, add onions, and celery and cook until limp. Add garlic, coriander, corn kernels, and celery seed. Add the heavy cream and wine. Reduce by 1/4.

Strain the chicken stock into the pot with the cream.

Mix the arrowroot, cornmeal, and water with a wire whip.

Add to soup and let thicken.

Simmer 10 minutes.

Add basil and Season To Taste with salt, pepper, and rice wine vinegar.

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