Sweet Corn and Truffle Chowder

Name: Sweet Corn and Truffle Chowder
Ingredients: 6 ears sweet corn; 2 tablespoons extra-virgin olive oil; 10 strips bacon, cut into 1-inch pieces; 1 rib celery, finely chopped; 1 carrot, peeled and finely chopped; 1 medium onion, chopped; 1 tablespoons all-purpose flour; 3 Idaho potatoes, peeled and cut into 1/2-inch pieces; 2 quarts heavy cream; 2 tablespoons fresh thyme leaves, finely chopped; Sea salt and freshly ground black pepper; 2 tablespoons truffle butter

12 ingredients

9 steps

Ingredients

6 ears sweet corn
2 tablespoons extra-virgin olive oil
10 strips bacon, cut into 1-inch pieces
1 rib celery, finely chopped
1 carrot, peeled and finely chopped
1 medium onion, chopped
1 tablespoons all-purpose flour
3 Idaho potatoes, peeled and cut into 1/2-inch pieces
2 quarts heavy cream
2 tablespoons fresh thyme leaves, finely chopped
Sea salt and freshly ground black pepper
2 tablespoons truffle butter

Directions

1

Preheat oven to 425 degrees F.
2

Cut kernels off corn cobs using a sharp knife.
3

Toss kernels with oil, spread on a baking sheet and roast for 25 minutes, or until softened and lightly caramelized.
4

In large saucepan over medium heat, cook bacon until brown.
5

Add celery, carrots, and onion to bacon and sweat for 10 minutes.
6

Add flour to the vegetables and cook for 3 minutes.
7

Add corn, potatoes, and heavy cream and gently simmer for 45 minutes or until reduced and thickened.
8

Season with thyme, sea salt, and freshly ground black pepper, to taste.
9

Whisk in truffle butter and serve.