- Bring 2 QT of water up to boiling.
- Shuck two ears of corn into a bowl.
- Chop 1/2 Vidalia onion into corn-kernel sized pieces, and put in with the corn.
- Cut the cob into pieces and put it into your boiling water with 1 bay leaf, thyme, corriander, alspice and star anise – the spices in a bundle for easy removal later. Boil 30 minutes.
- Bring 2 TBL butter, 2 TBL safflower oil, 5 cloves whole garlic and 1 TBL chopped ginger to high heat and simmer just until pungent.
- Remove the garlic and ginger and add your corn and onion, and cook it until it starts to brown.
- Add 2 C of your broth into the pan, and add salt and lime juice (to taste)
- Simmer 30 minutes.
- Mix 1 TBL corn starch or potato starch in with 1 C Half and Half, and add to the pan, whisking continually.
- Cook just until it starts to thicken slightly. Add 1/2 more broth if needed for texture, color on consistency.
