Corn kernels make a great soup base and their sweet, gentle flavour allows you to dress this dish up in lots of ways. You can be very New England and serve it chowder-style with crisp bacon, or for an elegant dinner party offer guests a chilled purée enriched with pieces of lobster, crab or prawns.
Fresh corn is best, but frozen works perfectly well. Remember, though, that it is already part-cooked and needs little further cooking — certainly never as much as the packet says. You can also chill the soup, in which case don’t add the cream until just before you serve it.
In a large heavy pan, sweat the onion and potatoes in the butter until soft.
Add the cream, grate-in nutmeg to taste and heat through gently, taking care not to boil. Taste, adding more seasoning if needed and serve scattered with whole coriander leaves.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.