Make the corn puree In a medium saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat, stirring, until translucent. Add the remaining ingredients, season with salt and white pepper, and cook, stirring occasionally, for 10 minutes. Discard bay leaves and transfer the purée to a blender. Blend until smooth. Return the puree to the saucepan and season with salt and white pepper. Keep warm over very low heat.