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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serve with lobster, scallops, shrimp and fish of all kinds.

Makes: about 4 cups

2 tablespoons butter
1/2 cup finely chopped bacon
1 medium white onion, finely chopped
3 cloves garlic, minced
1 vanilla bean
2 sprigs fresh thyme
4 ears sweet white corn, kernels removed from cob
3 cups chicken stock
1 cup olive oil
to taste salt and freshly ground black pepper

In a large saucepan, melt butter over medium heat and saute bacon, onions and garlic. Saute until onions become clear. Add vanilla bean, thyme and corn with juices. Lower heat and cover.
Cook vegetables thoroughly, without letting them brown. Add stock and simmer for 20 minutes.
Puree corn mixture in blender. Slowly add olive oil to combine into a sauce. Strain the sauce.
Season to taste with salt and pepper.

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