SugarToad's Sweet Corn Bisque with Pulled Smoked Chicken

12 ears of corn, shucked

4 cups chicken stock

4 garlic cloves, chopped

8 large shallots, peeled, chopped

½

pound butter

1 tablespoon kosher salt

1 tablespoon white pepper

1 cup heavy cream

3 large waxy potatoes, peeled, cubed small, cooked

1 pound smoked chicken, shredded (see note)

1 cup creme fraiche

Chives, chopped

With a sharp knife cut kernels from the cobs and add to a large bowl.

Place six of the cobs (discard the others) and any "milk" from corn in heavy bottomed pot and cover with chicken stock. Bring to boil and simmer 20 minutes.

In another pot, combine garlic, shallots, butter, salt and pepper and simmer for 15 minutes until shallots are tender. Add corn kernels and the corn-chicken stock. Bring to a boil then remove from heat.

Working in batches, pour into blender and puree on high speed for 4 minutes, strain and finish with the heavy cream. Adjust seasonings to taste.

To serve: Divide chicken and potatoes among eight bowls. Ladle bisque over bowls, garnish with dollop of creme fraiche and sprinkle of chives.

Serves eight.

Chef's note: Smoked chicken can be purchased or prepared by brining a small whole chicken in 1 gallon water, 3/4 cup sugar and 3/4 cup kosher salt overnight. Rinse chicken, pat dry and smoke with wood chips (soaked in water) at 200 degrees until internal temperature of chicken is 160 degrees.

Chef Geoff Rhyne, SugarToad, Naperville