Jamaica's Ajeen Beckford Roasted Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Skillfully prepared and really good. Ingredients:
2 lbs sweet corn |
1 ounce butter |
4 ounces diced leeks |
5 ounces diced celery |
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. Roast the corn in their husks in a 400°F oven for 45 minutes. Cool, remove husks and cut off the kernels.
2. Sweat the vegetables in the butter.
3. Add the béchamel and bring to a simmer.
4. Add the corn kernels and simmer for a further 20 minutes. Add potatoes and thyme. Simmer until the potatoes are tender.
5. Add the cream. Check seasoning and add Tabasco if needed.
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