Serve with lobster, scallops, shrimp and fish of all
Makes: about 4 cups
2 tablespoons butter
finely chopped bacon
1 medium white onion, finely chopped
1 vanilla bean
2 sprigs fresh thyme
4 ears sweet
white corn, kernels removed from cob
3 cups chicken stock
1 cup olive
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.
taste with salt and pepper.