INGREDIENTS
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• 6 ears fresh corn
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• 1 tablespoon butter
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• 1/4 cup finely chopped leek
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• 1 tablespoon chopped shallot
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• 1 teaspoon chopped garlic
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• 1/4 cup Biltmore Reserve Chardonnay
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• 2 cups heavy cream
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• 1 tablespoon chopped fresh thyme
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• Salt and white pepper to taste