Kitchen Manager

Roasted Corn Chowder

On Cooking: A Textbook of Culinary Fundamentals, Sixth Edition

Chapter 12 (pp 288)

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Measurement

Yield Serving Size # of Servings

.5 gal 8
fl oz 16

Ingredients

corn, fresh (unshucked) 4

ea

milk (warm) ¹⁄₂

quart

salt pork (small dice) 4

oz

celery (small dice) 5

oz

onion (small dice) 6

oz
 garlic clove (minced) ¹⁄₂
tbsp

flour, all purpose ¹⁄₂

oz

White Stock ¹⁄₂

quart

potato, white (peeled, medium dice) 8

oz

cream, heavy (warm) 4

fl oz

worcestershire sauce ¹⁄₂

tbsp

thyme, fresh ¹⁄₂

tsp

white pepper to taste

salt to taste

Directions
1. Roast the ears of corn, in their husks, in a 400°F (200°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 fat from 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 stock and remaining milk and bring to a simmer.

5. Add the potatoes, the puréed corn and the remaining corn kernels. Bring to a simmer and cook for 10 minutes.

6. Add the cream, Worcestershire sauce and thyme. Adjust the consistency with hot stock if necessary. Adjust the seasonings with salt
and white pepper and simmer for 5 minutes.

7. Serve in warm bowls.

Related Videos
White Stock

Nutrition Facts
Approximate value per serving:
Calories
1753.83 kcal
Total Fat
45.8 g
Calories from Fat
412.23 g
Saturated Fat
24.86 g
Trans Fat
0 g
Cholesterol
129.56 mg
Sodium
1174.02 mg
Total Carbohydrates
291.4 g
Protein
61.8 g
Vitamin A
80566.36 IU
Vitamin C
129.31 mg
Iron
16.62 mg
Calcium
1698.46 mg

One or more of your ingredients does not have USDA nutritional information and is not calculated in the nutritional analysis.