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
Preheat oven to 425 degrees F.
Cut kernels off corn cobs using a sharp knife. Toss kernels with oil, spread on a baking sheet and roast for 25 minutes, or until softened and lightly caramelized. In large saucepan over medium heat, cook bacon until brown. Add celery, carrots, and onion to bacon and sweat for 10 minutes. Add flour to the vegetables and cook for 3 minutes. Add corn, potatoes, and heavy cream and gently simmer for 45 minutes or until reduced and thickened. Season with thyme, sea salt, and freshly ground black pepper, to taste. Whisk in truffle butter and serve.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By audi-14_13024839
Livonia, mi
on January 30, 2011
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This recipe was not to hard , But let me tell you really worth the time The flavor is amazing.my husband cant wait for me to make more , this time he does not want company over for dinner.. He wants left over soup to take to work for he and his boss.
By hock7174_10799678
Stone Mountain, GA
on July 24, 2008
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This recipe takes a chunk of time to make, but it is soooo worth it. IT was perfect - I didn't make any changes to this recipe with the exception of not being able to locate any truffle butter.
I used this as the first course, served before the Walleye with Garlic Wine Sauce featured on the same Cleveland page. My guests were very impressed.
By danni414_10602082
titusville, FL
on June 23, 2008
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fabulous!The roasted, fresh corn-on-the-cob is key"Why don't you use can corn" my mother in law asked... then when she tasted it, she understood why! Its some work with several different steps but the pay off is worth it!
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