3 T unsalted butter
1 large shallot, finely chopped
Kernals from 3 ears of corn (about 2 c)
1 c heavy cream
salt
Fresh chanterelle mushrooms, sliced in half
2 sprigs of fresh thyme
Recipe Preparation:
In a saucepan over medium heat, add 2 T butter, shallots, 2 sprigs of thyme and sweat for 10 minutes. Do not brown. Add corn and cream, and bring mixture to a high simmer. Cook for 2 minutes, do not let the cream rise to the top of the pan. Puree until extremely smooth. Season to taste.
Saute mushrooms with remaining sprigs of thyme, butter and salt. Serve as a garnish.