Jamaica's Ajeen Beckford Roasted Corn Chowder

Ingredients

• 2 lbs sweet corn
• 1 ounce butter
• 4 ounces diced leeks
• 5 ounces diced celery
• 0 diced onion
• 5 ounces dice red peppers
• 5 ounces dice green peppers
• 3 pints cream, sauce
• 2 lbs diced potatoes
• 1 teaspoon fresh thyme
• 10 ounces cream
• tt salt and pepper
• tt Tabasco sauce

Directions

1. 1

   Roast the corn in their husks in a 400°F oven for 45 minutes. Cool, remove husks and cut off the kernels.

2. 2

   Sweat the vegetables in the butter.

3. 3

   Add the béchamel and bring to a simmer.

4. 4

   Add the corn kernels and simmer for a further 20 minutes. Add potatoes and thyme. Simmer until the potatoes are tender.

5. 5

   Add the cream. Check seasoning and add Tabasco if needed.