Cream tends to curdle if add to piping hot stock. This can be prevented by tempering the cream. First place cream in a large bowl. Add a small amount of hot soup slowly and stir. Continue adding small amounts until cream is the same temperature as the soup. Once warm, add to the soup.
The heavier the cream the less likely it will be to curdle. If you need to reheat soup later, remember to heat over low heat slowly as heating too fast can cause the cream to break.
Due to the cream and potatoes, this soup does not hold up well to freezing.
To make Corn Stock you will need:
Reserved water (see above)
6 corn cobs, kernels removed
1 bay leaf
3 sprigs of thyme
3-4 peppercorns
Add corn cobs to the reserved water from cooking corn. Add additional water if necessary so that cobs are covered. Add bay leaf, thyme, and peppercorn. Simmer over medium heat for 1 1/2 hours.
Strain, discard solids, and refrigerate or freeze until ready to use.
Corn stock is excellent in soups, risotto, or any recipe calling for vegetable stock.