8 ears corn, shucked
14 cups cold water
3 Tbsp unsalted butter
1 cup shallots, roughly chopped
5 cloves garlic, minced
1 cup heavy cream
1 cup siggi’s plain skyr, plus more for serving
To make the stock, cut the corn from the cobs and set aside. Break the cobs in half and place them in a pot with the water. Bring to a boil. Reduce to a simmer and cook for 1 ½ hours, or until reduced by half. Dispose of the cobs and set broth aside.
In another pot, heat the butter over medium heat. Add the shallots and garlic. Cook, stirring often until softened, about 3 minutes. Add the reserved corn kernels and cook for another 5 minutes.
Pour the corn stock, about 7 cups, into the pot. Bring to a boil then reduce to a simmer and cook for 20 minutes.
Remove from the heat. Using a blender, puree half of the soup in batches, 2 cups at a time. In the last batch, add the skyr to the blender and blend together with the soup. Return to the pot and stir in the heavy cream. Serve hot or chilled, dolloped with more skyr.