For corn stock, place corn cobs in large sauce pot. Cover just barely with water. Bring to a boil over high heat, then turn off and let steep for 45 minutes. Remove corn cobs and reserve liquid.

Melt butter in medium sauce pot over medium low heat. Add the onions and cook slowly until translucent. Add the corn kernels and cook until tender, 5-10 minutes. Add corn stock and Hood® Light Cream. Bring to a boil, then turn down and simmer gently over medium heat for 15 minutes.

Carefully transfer mixture in batches to the blender and puree until smooth. Be careful as the hot mixture will expand in the blender! For an even silkier texture, pass through a fine mesh sieve. Add the sherry vinegar and season with salt and pepper to taste.

By Chef Chris Coombs