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Corn Vichyssoise
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large leek, white and light-green parts only, chopped and washed well (2 cups)
- 1 celery stalk, chopped
- 5 ears corn, kernels shucked and cobs reserved
- 1 medium Yukon Gold potato, peeled and chopped
- 1/4 cup creme fraiche
- Coarse salt and freshly ground pepper
- 2 tablespoons snipped fresh chives, for serving
- Oyster crackers, for serving
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