Sweet and Creamy Corn Soup

Start with:
4 cups chicken (or veggie) stock

Add the following, and simmer over medium heat until reduced to 3 cups (about 15 mins):
4 sprigs thyme
1 bay leaf
4 sage leaves
1 clove garlic, smashed
1 stalk of celery, chopped
chicken gizzards & neck (optional, use from whole chicken in Arbol Chile Braised Chicken)

Meanwhile...
2 Tablespoons butter
2 Tablespoons olive oil
1 small onion, diced
1 stalk celery, chopped
1 small apple, seeded and diced
4 green onions, chopped (green tops separated, reserved - can be used in Mashed Curried Sweet Potatoes)
4 garlic cloves, minced
1/8 teaspoon cayenne
1/2 teaspoon ground corriander seed
salt & pepper to taste
1 can of corn (or fresh corn from two large ears)
1/2 cup cream, half & half, or milk
2 Tablespoons cilantro, chopped
paprika

Heat butter and oil over medium to medium high heat, add onion, celery, apple and whites of green onions. Saute until celery has softened and onion is translucent - about 5 minutes. Add garlic, cayenne, corriander, salt, pepper and corn. Saute 1 minute. Add reduced chicken stock (from above) - straining all solids - and simmer 7 minutes. Add cream or milk and heat just to boil - 1-2 mins. Remove from heat and blend in blender until smooth. Return to pot and heat again to boil. Turn off heat, stir in cilantro and some of the green onion tops (reserving the rest for Curried Mashed Sweet Potatoes), and let cool 2 minutes.

Ladle into bowls and sprinkle with paprika. Serve immediately, hot.