724 N Milwaukee Street , Milwaukee, WI 53202

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Roasted Corn Chowder

Roasted Corn Chowder

Serves 6-8

Ingredients for Soup

4 oz sliced Bacon
8 oz Carrot, chopped
8 oz Celery, chopped
8 oz Yellow Onion, chopped
4 oz Shallots, sliced
1 oz fresh Thyme
2 lb fresh Corn Kernels
1 Russet Potato, peeled & quartered
3 qts Chicken Stock
1 pt Heavy Cream

Ingredients for Garnish

2 Red Potatoes
1 oz Butter
1 oz Extra Virgin Olive Oil
4 oz halved Chanterelle Mushrooms
4 oz Corn Kernels

Method for Soup

• Crisp bacon over low heat in a large pot.
• Remove bacon and drain fat.
• Sweat the carrot, celery, onion and shallots until lightly carmelized.
• Add corn, potato, thyme and cook for 10 minutes.
• Add chicken stock and cream.
• Bring to a boil and simmer until it has reduced by one quarter.
• Blend all ingredients in a blender and pass through a chinois.

Method for Garnish

• Bring a pot of salted water to a boil.
• Cut potatoes into small cubes.
• Blanch for approximately 1 minute until fork tender.
• Remove potatoes and cool.
• In a medium sautée pan, heat butter and olive oil.
• Add mushrooms and cook until lightly carmelized.
• Drain mushrooms and cool.

To Finish

• Place pureed soup over low heat stirring occasionally.
• Season with kosher salt and white pepper.
• Meanwhile in a sautée pan, heat a small amount of butter and olive oil.
• Add the potatoes, mushrooms, corn and cook until hot.
• Season with salt and white pepper.
• Ladle soup into warmed bowls and top with garnish.

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