6 ears corn, husked about 3 cups
1/2 cup whole milk, divided
2 Tbsp unsalted butter
1 cup heavy cream
salt to taste
Cayenne or Tabasco sauce, I used Tabasco…quite a few shakes
Cut kernels from ears of corn. Divide corn in half and place 1/2 of the corn and 1/4 cup of the milk into a food processor and puree. Melt butter in saute pan over med high heat. Add the remaining corn, pureed corn, cream and the rest 1/4 cup milk. Add salt and tabasco. Simmer and stir occasionally until thickened. May take about 20 minutes or so.
The original recipe says to simmer for 10 minutes, but I simmered it until dinner was ready which was a good 45 minutes. The starches in the corn help to thicken it up and the longer you simmer, the thicker it gets.