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In Season: Corn


August 2017

The Ingredient: Corn

The Recipe: Roasted corn and red pepper chowder

The Chef: Jacob Otten, kitchen manager of Nessun Dorma

(Makes 8 to 10 servings, of about 1 cup each)

4 ears of corn, kernels cut from cob
2 tablespoons olive oil, divided
1 onion, diced
1 shredded carrot
1 stalk of celery, chopped
1 clove of garlic, finely diced
4 cups of vegetable or chicken broth
4 red potatoes, cut into bite-size pieces
3 fire-roasted red peppers, seeded and diced (roasted first on the burner using tongs, turn until each side is roasted)
2 cups light cream
15-ounce can creamed corn
1 teaspoon finely chopped parsley
Salt and pepper to taste
3 tablespoons unsalted butter
2 tablespoons all-purpose flour



Preheat oven to 350 degrees. Combine corn kernels and 1 tablespoon olive oil in baking dish, stirring to coat corn kernels in oil. Roast corn in oven for 20 minutes. Then remove from oven and set aside. Heat remaining 1 tablespoon olive oil in large pot over medium heat. Add onion, carrot, celery and garlic stir frequently, and cook until tender, about 5 to 7 minutes. Add broth, roasted corn, potatoes, red peppers, cream, can of creamed corn, parsley, and salt and pepper to taste. Stir, and bring to a boil. In another skillet, make the roux by melting the butter over low heat. As soon as the butter is melted, add the flour, and whisk until a paste has formed and it begins to thin, which takes about 5 minutes. Whisk the roux into the chowder, then continue cooking, stirring frequently, until the chowder has thickened, about 30 minutes.


This story ran in the August 2017 issue of: