1 tablespoon butter
2 tablespoons all-purpose flour
1 cup half-and-half
14 ears fresh corn, shucked, kernels cut off cob and cobs scraped
1 cup sour cream
2 teaspoons salt
In a large skillet, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 2 minutes.
Whisk in half-and-half until smooth. Stir in corn, sour cream and salt. Cook for 6 minutes or until thickened.
Measure 2 cups of the corn mixture at a time and place in the bowl of a food processor. Pulse until pureed and return to skillet to heat to serving temperature. Makes 6 to 8 servings.
Note: Two (16-ounce) bags of frozen corn may be substituted when fresh corn is not available.