1 In a large pot bring the gallon of water to a boil. Add the corn with the husks removed. Cook for 12 minutes remove and cool.
2Remove the corn from the cob's and place the cobs back into stock pot with the water and boil for 30-45 minutes. Strain and save the liquid.
3Place the butter in the stock pot that the liquid was just in. Melt butter and whisk in the flour to make a roux.
4Add the strained liquid and whisk to incorporate. Bring up to a simmer and simmer for 20 minutes to cook out the flour taste. Strain to make sure there is no lumps.
5Clean pot and place the strained liquid part of the soup back in.
6Add the corn that was cut of the cob, blanched potatoes and the chicken of the woods.
7Bring back to a simmer add the heavy cream and adjust the seasoning with salt and pepper.