Corn and Chanterelles are ready at the same time of the year here in NY. The eating season for each of these foodstuffs is far, far too short in my opinion. Luckily both of these can be prepared and frozen when in abundance. Merry them at a later time in this Corn and Chanterlle soup to heat up a cold fall day. Pending on how much of each flavor you think should domimate the soup, use whatever proportions you wish
Puree frozen corn, braised chanterelles in a blender with some cream and a pat of butter.
I serve them with a cornmeal breadstick and herbs.
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