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Corn Fritters with Chilled Corn Soup

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Ingredients

For the Corn Fritters
  • 1/4 cup butter
  • 1/2 cup onion, minced
  • 2 clove garlic, minced
  • 1 1/2 cup fresh supersweet corn kernels
  • 1 1/2 pinch cinnamon
  • 1 1/2 pinch powdered ginger
  • 1/4 tablespoon habaneros or jalapenos, minced
  • 2 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 cup eggs, beaten
  • 1 cup milk
  • 1 cup Powdered sugar
  • For the Chilled Corn Soup
  • 1/4 cup butter
  • 1/2 cup onion, minced
  • 2 clove garlic, minced
  • 1 1/2 cup fresh supersweet corn kernels
  • 1 1/2 pinch cinnamon
  • 1 1/2 pinch powdered ginger
  • 1/4 tablespoon habaneros or jalapenos, minced
  • 2 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 cup eggs, beaten
  • 1 cup milk
  • 1 cup Powdered sugar
  • 4 cup , fresh supersweet corn kernels, cobs reserved
  • 4 cup , chicken or vegetable stock
  • 2 tablespoon butter or olive oil
  • 1 cup yellow onion, minced
  • 2 clove garlic, minced
  • 2 clove leeks, white part only, sliced
  • 1/4 teaspoon , curry powder
  • 1 cup heavy cream
  • 1 cup Salt and pepper
  • 1 sprig Tarragon
  • 1 sprig Rosemary
  • 1 sprig maine lobster for garnish (cooked and removed from the shell)
  • Preparation

    Baking Directions:

    To make the Corn FrittersHeat the butter in a small sauce pan.

    Add the onions and garlic, cook until soft.

    Add the corn and cook for about 3-4 minutes.

    Season with salt, pepper, cinnamon and ginger.

    Remove from the heat, add the chilies.

    Pour cooked vegetables into the eggs and milk, stirring constantly.

    Sift flour, baking powder, salt and sugar.

    Fold in the batter.

    Drop by tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown.

    Shake powdered sugar over the fritters.

    To make the Chilled Corn SoupCut corn kernels from cobs and set aside.

    Place cobs in saucepan with chicken stock; bring to a boil, reduce heat, cover, and simmer for 20 minutes.

    Melt the butter in a medium-size pot, over moderate heat.

    Add the onions, garlic and leeks, cover the pot, and cook without browning until soft, about 5 minutes.

    Add the curry powder, and continue to cook, stirring, for 1 minute.

    Remove cobs from stock and discard cobs.

    Add stock, the reserved corn kernels, and herbs.

    Simmer uncovered for 20 minutes.

    Add the heavy cream and cook for another 5 minutes.

    Puree all soup in a blender or food processor until smooth.

    Cover with plastic wrap and refrigerate until well chilled.

    Season (when chilled) to taste with salt and pepper.