Recipe courtesy of Fahrenheit
Episode: Cleveland
Total:
1 hr 40 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

East Hampton Clam Chowder

Recipe courtesy of Ina Garten

Grilled Corn Cakes

Recipe courtesy of Robin Miller

Grilled Corn Salad

Recipe courtesy of The Neelys

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Sweet Potato-Pecan Casserole

Recipe courtesy of Ellie Krieger

Roasted Sweet Corn Chowder

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.