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White Corn Chowder

3Tb unsalted butter
2 cloves garlic, minced
4 shallots, peeled & chopped
1/2 fresh jalapeno, roasted, peeled, seeded and chopped
1 c. chicken stock
3 c. white corn kernels, fresh or frozen
1 1/2 c. heavy cream
chopped fresh coriander
Creme Fraiche (optional)

Melt butter in a large saucepan and saute garlic and shallots until tender. Stir in jalapeno and cook about a minute longer. Add stock and corn to saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Puree the mixture in a food mill and return to saucepan. season with salt and add the cream. Reheat thoroughly but not to a boil. Serve hot with a sprinkle of coriander and a dollop of creme fraiche (if desired).