Cut the kernels off the cob and place in a medium pot.
4 ears sweet corn
Scrape the cobs with the dull side of your knife to collect the juices.
Add the chicken broth to the pot, cover, and heat until the broth boils.
¾ cup low sodium chicken broth
Reduce heat to medium low and simmer for 15 minutes.
Add the hot corn mixture, butter, cream, and salt to a blender and puree until silky smooth, about 5 minutes.
2 tbsp unsalted butter, 1 tbsp heavy whipping cream, ½ tsp salt
Remove from blender and serve.
If the puree is too thin, return it to the pot and reduce the puree over medium heat until the desired consistency.
Puree all of the ingredients together other than the salt at first if you’re using regular chicken broth or salted butter. Then add salt to taste.Use an immersion blender to puree all of the ingredients together if you don’t have a high powdered blender. This will take longer and may not get quite the silky smooth texture, but it’ll still be delicious!Store in the refrigerator in an airtight container for up to five days before tossing.