Trust me when I say– someone at your dinner table will ask you for this recipe!
You’ll Need:
8-10 ears of fresh shucked corn off the cob, or 1 pound frozen white kernels and 1 pound frozen yellow kernels. Or, all yellow.
1/2 onion, peeled halved and studded with 3-4 cloves
1 large russet pototo peeled and cut in large 1/2 inch dice
1 clove garlic, peeled and smashed
1 pint unsweetened whipping cream
1 cup chicken stock
1/4 cup cane sugar
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon Cayenne pepper
2 Tablespoons very cold butter
2 Tablespoons flour
Chopped parsley for serving
Paprika for garnish
1/2 cup grated Parmesean cheese, divided
Fresh homemade crutons
Here’s How:
Preheat the oven to 350′ F Degrees. Generiously butter an 4 quart casserole dish, and dust with grated parmesean cheese. Set aside on a foil lined sheet pan.
In a large heavy bottomed saucepan, combine all the ingredients except for the butter and flour bring to a boil. Reduce heat and simmer for 2-3 minutes.
In a small dish combine the flour and butter to form a paste. Mix into the corn mixture and continue to cook until thicken.
Adjust seasoning with salt, white pepper and cayenne. Add additional sugar if your prefer your recipe a bit sweeter. Remove smashed garlic and studded onion. Discard.
Add diced potato and parmeseasn cheese and mix to combine,
Place in prepared casserol dish and cover. Bake for 10-20 minutes until flavors are incorporated and potatos are cooked.
Serve piping hot. Garnish with warm homemade crutons with a sprinkling of paprika and chopped parsley.
Makes approximately 8 to 10 servings
Variations:
Add chopped fresh pimento for a little kick.
Chef Gigi Gaggero 