1 cup (2 sticks) Country Cream butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups Longmont Dairy Half and Half
Salt and black pepper, to taste
Longmont Dairy Shredded Colby Jack Cheese, as desired
Salsa and Cilantro for garnish, optional

Melt 1 stick of the butter (reserve the second stick) in a large saucepan over medium heat. Add the vegetable ingredients (onion, carrot, celery, and garlic) and sauté for two minutes. Then add the flour and mix together to make a roux. Stir continuously to eliminate any lumps of flour. Cook until the mixture is lightly browned, then set aside to cool to room temperature.

Mix together the corn and chicken stock in another saucepan, and bring to a full boil. Reduce heat and simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn’t lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

Slowly heat the half-and-half in a small pan, then gradually stir it into the thick corn mixture. Add and salt and pepper as desired. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. Garnish with LDF Shredded Colby Jack Cheese, salsa, and/or cilantro, as desired.

Recipe is revised from a previous recipe appearing in the MOOO News, January 2006.