1. Remove husk from corn 2. Cut corn kernels from corn cobs using a knife 3. Heat up pot to medium heat 4. Add oil and butter in the All-Clad d5 Polished Soup Pot. Add celery, leeks, shallots, mushroom, corn kernel, and corn cobs 5. Sweat without color for 2 minutes 6. Wrap the thyme and tarragon in cheese cloth and tie with a butcher’s twine 7. Add the herb sachet into the pot and corn cobs 8. Add in chicken stock and cream and bring it to a boil, let reduce for 20 minutes 9. Remove herb sachet and add in salt and pepper 10. Blend at high speed in a Blender 11. Strain through a strainer, taste to adjust seasoning

Chive oil

1 cup of chive, fully pack 1 cup of grapeseed oil

1. Add Chive and Grapeseed oil in a high-speed blender and blend for 2 minutes 2. Strain through a coffee filter 3. Store in an airtight container and wrap with tin foil

Old bay croutons

60g Brioche bread or thin unsliced bread, dice small 100g unsalted butter 2 g Old bay spice 2 sprig of fresh thyme 2 cloves of garlic, lightly crush Zest of ¼ lemon

1. Slice and dice bread with serrated knife 2. The bread should be semi frozen, so it cuts easier 3. Heat up an All-Clad sauté pan with medium low heat and melt the butter 4. Add in brioche, garlic, and herb 5. Toss the diced bread to melted butter and season with old bay spice 6. Cook until the bread is a light golden brown 7. Add in lemon zest 8. Remove bread with slotted spoon and drain on paper towel