4 tbsp butter
2 cups leeks, thinly sliced, white and light green parts only
2 cloves of garlic
6 ears of corn
1 bay leaf
1 tsp sea salt
1 tsp freshly ground pepper
1/4 tsp cayenne pepper (optional)
3 cups chicken stock
2 cups heavy cream
Micro-greens, avocado, cilantro, jalapeos or tomatoes for garnishing
In a dutch oven melt butter over medium heat. Add leeks and saute until tender.
Add corn, bay leaf and garlic and continue to cook for another 3-4 minutes.
Pour chicken stock over the corn and season salt, pepper and cayenne. Allow to simmer for 20 minutes.
Pour the soup into a blender and blend until completely smooth. Return to pot and add the heavy cream. Continually stir over low heat until cream is fully incorporated. Adjust seasoning as needed, serve, garnish and enjoy!