Ingredients

• 12 ears corn, shucked
• 2 cups water
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 2 teaspoons all-purpose flour
• 2 tablespoons chopped fresh chives

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Instructions

1. Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
2. Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.