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Recipe Of The Month

Whiskey Cream of Corn

Ingredients:

  • 4 cobs of peaches and cream corn (cut off of cob)
  • 350 ml of 35% cream
  • ½ sweet white onion chopped
  • 1 sprig of thyme stemmed
  • ½ bay leaf
  • 5 strips of bacon
  • 50 ml of white wine
  • 1 shot of Whiskey
  • 1 Lt. of water
  • 1 tsp. of Chef François Classic Seasoning
  • 1 tbsp. of chicken soup base
  • 1 dash of cayenne

    • Process:

    1. In a soup pot, sear bacon until crispy.
    2. Remove bacon and sear onion in bacon fat until they are transparent. Add ¾ of
          corn and sear.
    3. De glaze with white wine and add water, bay leaf, thyme and Chef François
          Classic Seasoning      .
    4. Boil for 35 minutes. Then with a hand blender/chopper or food processor, chop
          the soup. Remember to remove the ½ bay leaf temporarily.
    5. Continue the cooking for approx. 30 min. Add soup chicken soup base.
    6. Strain soup through a fine mesh into a clean pot.
    7. Add cream and remaining ¼ of uncooked corn.
    8. Simmer for ½ hour. Add Cayenne and stir frequently.
    9. Add Whiskey and serve using the bacon (chopped) as garnish.


    En Guete!