10 ears corn, unshucked
3 pints milk, warm
4 ounces salt pork, small dice
5 ounces celery, small dice
10 ounces onions, small dice
4 garlic cloves, minced
2 ounces flour
1 quart chicken stock
12 ounces potatoes, peeled, medium dice
4 fluid ounces cream, warm
1 tablespoon worcestershire sauce
1 teaspoon fresh thyme
ground nutmeg, to taste
salt and pepper, to taste
parsley, chopped fine, as needed for garnish
Servings: 4
1. Roast the ears of corn, in their husks, in a 400°F (204°C) oven for 45 minutes. Cool, shuck the corn and cut off the kernels. Purée half the corn kernels in a blender, adding a small amount of milk if necessary.
2. Render the salt pork. Add the celery, onions and garlic and sauté lightly.
3. Stir in the flour and cook to make a blond roux.
4. Add the chicken stock and remaining milk and bring to a simmer.
5. Add the potatoes, the puréed corn and the remaining corn kernels. Simmer for 10 minutes.
6. Add the cream; adjust the seasonings with Worcestershire sauce, thyme, nutmeg, salt and white pepper and simmer for 5 minutes.
7. Serve in warm bowls garnished with chopped parsley.
Yield: 1 quart
3 pints milk, warm
4 ounces salt pork, small dice
5 ounces celery, small dice
10 ounces onions, small dice
4 garlic cloves, minced
2 ounces flour
1 quart chicken stock
12 ounces potatoes, peeled, medium dice
4 fluid ounces cream, warm
1 tablespoon worcestershire sauce
1 teaspoon fresh thyme
ground nutmeg, to taste
salt and pepper, to taste
parsley, chopped fine, as needed for garnish
Servings: 4
1. Roast the ears of corn, in their husks, in a 400°F (204°C) oven for 45 minutes. Cool, shuck the corn and cut off the kernels. Purée half the corn kernels in a blender, adding a small amount of milk if necessary.
2. Render the salt pork. Add the celery, onions and garlic and sauté lightly.
3. Stir in the flour and cook to make a blond roux.
4. Add the chicken stock and remaining milk and bring to a simmer.
5. Add the potatoes, the puréed corn and the remaining corn kernels. Simmer for 10 minutes.
6. Add the cream; adjust the seasonings with Worcestershire sauce, thyme, nutmeg, salt and white pepper and simmer for 5 minutes.
7. Serve in warm bowls garnished with chopped parsley.
Yield: 1 quart
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