Chef Gigi Gaggero

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 potato 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 Parmesan cheese, divided

Fresh homemade croutons

Here’s How:

Preheat the oven to 350′ F Degrees. Generously butter an 4 quart casserole dish, and dust with grated Parmesan 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 Parmesan cheese and mix to combine,

Place in prepared casserole dish and cover. Bake for 10-20 minutes until flavors are incorporated and potatoes are cooked.

Serve piping hot. Garnish with warm homemade croutons with a sprinkling of paprika and chopped parsley.

Makes approximately 8 to 10 servings

Variations:

Add chopped fresh pimento for a little kick.