12 ears sweet corn, freshly picked
1 cup chicken stock (more as needed)
1 cup whipping cream (more as needed)
1/2 cup corn tortillas, cut into thin julienne strips
1 cup corn oil (for frying)
1/2 cup sour cream
1/4 cup chopped chives
Sweet paprika for dusting
Leaving the husks on, place the ears of corn directly on a charcoal (or gas) grill for 15-20 minutes. Turn occasionally, so that the corn is cooked evenly on all sides.
Peel husks back and cut off corn kernels. With the back of your knife, scrape corn cobs to remove all corn pulp. Place all corn kernels and pulp in a blender with some chicken stock. The amount of chicken stock depends on the amount of corn and how juicy it is— add enough stock to make the corn mixture puree to the consistency of gazpacho. Season with salt and pepper. Finish with whipping cream to your taste, and readjust seasoning. (Be careful not to overblend the soup after the cream is added or you might split the cream and make butter!) Place the soup on the stove and heat gently, but do not boil. Meanwhile, fry the tortilla strips in corn oil heated to 350 degrees. Drain on paper towels and season with salt. Divide the soup amongst warm bowls and place a dollop of sour cream in the center, top with fried strips, chives and a couple of shakes of paprika. Serves 4 to 6.
