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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1443.57 Kcal (6044 kJ)
Calories from fat	1284.27 Kcal
		% Daily Value*
Total Fat	142.7g	220%
Cholesterol	467.37mg	156%
Sodium	455.82mg	19%
Potassium	671.61mg	14%
Total Carbs	33.22g	11%
Sugars	7.36g	29%
Dietary Fiber	2.86g	11%
Protein	15.94g	32%
Vitamin C	13.5mg	22%
Vitamin A	0.1mg	3%
Iron	1.2mg	6%
Calcium	221.8mg	22%

Amount Per 100 g
Calories	284.89 Kcal (1193 kJ)
Calories from fat	253.45 Kcal
		% Daily Value*
Total Fat	28.16g	220%
Cholesterol	92.23mg	156%
Sodium	89.96mg	19%
Potassium	132.54mg	14%
Total Carbs	6.56g	11%
Sugars	1.45g	29%
Dietary Fiber	0.56g	11%
Protein	3.15g	32%
Vitamin C	2.7mg	22%
Iron	0.2mg	6%
Calcium	43.8mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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