Jamaica's Ajeen Beckford Roasted Corn Chowder Recipe #376150
Skillfully prepared and really good.
1 hour | 15 min prep
SERVES 12 , 2 qt
- 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
- Roast the corn in their husks in a 400°F oven for 45 minutes. Cool, remove husks and cut off the kernels.
- Sweat the vegetables in the butter.
- Add the béchamel and bring to a simmer.
- Add the corn kernels and simmer for a further 20 minutes. Add potatoes and thyme. Simmer until the potatoes are tender.
- Add the cream. Check seasoning and add Tabasco if needed.
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5 stars