The Oakroom's Roasted Corn Chowder
Taylor
ingredients
- 3 ears unhusked Kentucky white corn
- 2 medium baking potatoes
- 1 small onion, finely chopped
- 2 ribs celery, finely chopped
- 1 small red bell pepper, finely chopped
- 1 small green bell pepper, finely chopped
- 1 T. olive oil
- 3 garlic cloves, finely chopped
- 4 oz. Kentucky country ham, finely chopped or ground
- 2 qt chicken stock
- 2 c. shrimp stock
- 2 c. heavy cream
- 1 T. minced fresh thyme or 1 t. dried thyme
- 2 T. cornstarch
- 1 T. water
- Salt and pepper to taste
- Crawfish tails, cooked
directions
- 1
Arrange the corn and potatoes on a nonstick baking sheet. Roast at 400° for 30 minutes. Cool slightly. Remove the husks and silk from the corn. Cut the corn kernels with a Sharp knife into a bowl; scrape the corncob with a knife to remove the juices. Peel the potatoes and cut into 1/2 in. pieces.
- 2
Saute the onion, celery, and bell peppers in the olive oil in a 4-quart stockpot for 2 minutes. Add the garlic. Saute for 1 minute. Stir in the corn, ham, chicken stock, shrimp stock, heavy cream, and thyme. Bring just to a boil, stirring constantly. Stir in a mixture of the cornstarch and water; reduce heat.
- 3
Simmer until of the desired consistency, stirring frequently. Add the potatoes and mix gently. Season with salt and pepper to taste. Simmer until heated through. Ladle into soup bowls. Top each serving with 3 crawfish tails.
Source: Chef Jim Gerhardt, The Oakroom at The Seelbach Hilton
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