3 tablespoons butter
2 large leeks, whites only, sliced thin
2 cups white corn, fresh or frozen
1 teaspoon kosher salt
2/3 cup dry white wine or vermouth
3 cups low-sodium chicken stock
1/4 cup cream
White corn and leek soup
Heat a medium-sized heavy pot over medium heat and melt the butter. When the butter has foamed, add the leeks and corn and cook, stirring occasionally, until softened (about 5 minutes). Add wine, and bring to a simmer. Cook, stirring occasionally, for 5 to 7 minutes, until most of the wine evaporates. Add the chicken stock and simmer, covered, for an additional 20 minutes. Remove from heat and let cool slightly.
Pour the soup into a blender and puree until smooth. (If soup is still hot, work in small batches and be careful to hold the lid on firmly.) Pour the soup into a bowl through a medium sieve.
Return to the pot and bring just to a simmer. Add cream and stir to combine. Adjust salt, if necessary.