12 oz. Corn Kernels, fresh or frozen (thawed)
4 1/2 cups Chicken Stock
3/4 oz. Lucinda’s® Fresh Marjoram Leaves, finely chopped (no stems)
Purée the corn in a food processor with a little of the chicken stock, then force the mixture through a sieve. Combine the corn purée with the remaining chicken stock in a saucepan, cover, and simmer for 5 minutes. Stir in the marjoram, season to taste with salt and pepper and serve.
Makes 4 servings.