- 2 TBSP olive oil
- ½ LG onion (diced)
- 4 cloves garlic (minced)
- 2 C corn kernels, divided
- 400 GR pastina pasta
- 3 C chicken stock
- 2 TBS Butter, cold
- 3 TBS Whole milk, cold
- ½ C gruyere cheese (shredded)
- ½ C cheddar cheese (shredded)
- ¼ C parmesan cheese (shredded)
- ½ TSP Colman’s mustard powder
- ⅛ TSP grated nutmeg
- Salt and black pepper, to taste
- Using an immersion blender or food processor, blend 1 C of corn kernels until relatively smooth adding a splash of stock if needed. Keeping the remaining 1 C whole.
- Heat large pan over medium heat. Add olive oil and sweat the onions until translucent. Add the garlic and saute until fragrant.
- Add both blended and whole corn kernels and reduce heat to medium-low. Stir frequently and let simmer until slightly reduced, about 5 minutes.
- Add pastina and 1½ C of chicken stock. Simmer over low heat, continuing to add more stock until pastina is al dente.
- Stir in cold butter.
- Add cold milk, mustard, cheeses, and nutmeg. Mix in until smooth and cheese has melted.
- Serve with a sprinkling of additional cheese on top.
Yields 6 portions.