Show #212

Fresh Michigan sweet corn in a great chowder

Ingredients:

4 tbsp (2 ounces) unsalted “sweet” butter

1 cup diced white or yellow onion

½ cup diced leek, white part only

1 heaping tsp roasted garlic puree (see recipe)

½ lb red skin potatoes, washed and sliced

9 – 10 ears of fresh sweet corn, shucked, kernels removed, reserving “bones”

2-4 cups heavy cream

French sea salt

Clancy’s Fancy Hot Sauce

Juice of ½ small lemon

Method:

In a 3 quart saucepan, melt the butter, sauté the onion and leek over a moderate heat, until al dente, about 10 minutes. Add the roasted garlic puree and the sliced red skin potatoes cook another three minutes or until the potatoes are warmed and completely coated in the butter. Add the “corn bones” and ½ the kernel, reserving the remaining kernels for service. Simmer 30 minutes or until the potatoes are well cooked and the “bones” have released their flavor.