Roasted Corn Chowder (L'Academie De Cuisine)

By KDCooks

Culinary Skills Lab - Soups - 1/30/12
Chef/Instructor - Sandy Patterson

"One to Try"

Ingredients

• 4 ears white corn
• 1 large onion
• 1 leek - white part only
• 4 celery stalks
• 1 large Idaho potato
• 1 slice bacon
• 6 cloves garlic, chopped
• Bouquet Garni (thyme, bay leaf, peppercorns and parsley stems)
• 1-2 quarts chicken stock
• 1/2 cup cream
• salt & pepper
• Cheddar cheese (optional)

Details

Servings 3

Preparation

Step 1

Peel back husk of corn and remove beard. Brush with olive oil, season. Put husk back on and roast at 400 degrees.

Cut onion, leek, celery, bell peppers adn potato into a small dice. Cut across grain of bacon into thin strips.

Place a medium pot over med-low heat. Place bacon in pot, sweat to render some fat. Add onions, leeks, celery, peppers, corn, herb bundle and garlic to pot. Sweat to lightly soften vegetables.

Add chicken stock - enough to cover all vegetables, simmer until vegetables are soft.

Add potatoes, cook until soft. Place 1/3 soup into a blender. Puree and place back in the pot.

Remove herb bundle and add a splash of cream, season. Add cheese, optional.