Makes 10 to 12 servings
This perennial American favorite is creamy and filling, just perfect for the crisp days of autumn. Because our version is cooked less than 30 minutes after the corn is added, the flavor of the fresh corn really comes across.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
4 tablespoons Chef Paul Prudhomme's Vegetable Magic®
1 teaspoon dried thyme leaves
3/4 teaspoon dried majoram leaves
6 slices bacon, diced
1 cup chopped celery
3 cups chopped onions, in all
1 medium - large potato, peeled and grated
6 cups chicken stock, in all
7 cups fresh corn kernels (about 14 ears)
2 cups finely diced peeled potatoes
1 tablespoon dark brown sugar (optional)
1 cup heavy cream
how to prepare
Combine the seasoning mix ingredients in a small bowl.
Place the bacon in a heavy 5-quart pot over high heat. Cover and cook, stirring occasionally, until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and drain it on paper towels.
Add the celery, 2 cups of the onions, and the seasoning mix to the pot, cover and cook, scraping the bottom once or twice, until the onions are golden, about 4 to 5 minutes. Spread the grated potato over the onions, cover, and cook for 2 minutes, then mix the potato with the rest of the ingredients. Cover and cook just until the mixture starts to brown and stick to the bottom of the pot, about 5 minutes. Add 2 cups of the stock, scrape the bottom of the pot, cover and cook for 1 minute. By now you should have a rich, light brown mixture that is wonderfully fragrant. Add 1 more cup of stock and scrape the bottom clean again. Cover and bring to a rolling boil.
Reduce the heat to medium and cook, stirring occasionally, for 2 minutes. Break up the potato with a whisk and blend it into the stock. Return the heat to high, add the corn, remaining onions and remaining 3 cups of stock. Scrape the bottom of the pot and bring to a boil. Cover and cook, stirring occasionally, for 8 minutes. Whisk the mixture thoroughly and cook, stirring occasionally, for 6 minutes. Add the diced potatoes, stir, and cook for 8 to 10 minutes more. If you wish to add the sugar, do so now.
Stir in the cream and bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat, and stir in the bacon just before serving.
Copyright© 1995 by Paul Prudhomme