My Wild Dunes Blog

Ingredients:
1/2 c Olive Oil
8 Ears of Fresh Corn Kernels removed from the cob
8 oz Salted Pork diced 1/8” cubes
2 T Butter
2 Celery Stalks diced 1/4” cubes
1 Lg Carrot peeled & diced 1/4” cubes
1 Lg Spanish Onion diced 1/4” cubes
2 Garlic Cloves finely minced
3 T All Purpose Flour
1 c White Wine
2 Lg Russet Potatoes peeled & diced 1/2” cubes
1 qt Chicken Broth
3 c Heavy Cream
2 t Fresh Thyme
S&P

Method of Preparation:
1. Coat corn kernels in olive oil and spread evenly onto a baking sheet. Roast corn in a 425 degree oven for 12 minutes until slightly browned.
2. In a 4 qt stock pot, heat salted sork until crispy on medium high heat, and then add butter. When butter is melted add celery, carrot, and onion and sauté for 4-5 minutes. Then add garlic and continue sauté for 1 minute. Reduce heat to medium, stir in flour and cook until flour leaves a thin film on bottom of pan.
3. Deglaze with white wine and reduce liquid by half. Add potatoes and chicken broth and bring to a boil. Reduce heat to medium low and cook for 12 minutes. Add heavy cream and simmer for 8 minutes.
4. Stir in fresh thyme and season with S&P to taste.
5. This 10 oz assortment of cooked and diced protein can be added to this recipe as a variation. (Try crab, lobster, or chicken.)
6. Serve and enjoy!


Have a wonderful Thanksgiving! Have any favorite recipes of your own? Post a comment to share!