I came up with this one this weekend.
6 slices bacon, cut into 1/4" slices
1 red onion, chopped
1 yellow pepper, chopped
7 ears of corn, cut off the cob
1/3 cup white wine
4 cups chicken stock
Saute bacon, but don't let it brown. Add butter, onion & yellow pepper & saute until soft. Add white wine and simmer until reduced. Add corn, stir well, add stock. Bring to a boil, then simmer 10 - 15 minutes, until corn is soft. Let cool a bit, puree in blender, strain through a chinois, then chill.
I garnished it with salmon roe & chopped chives. Thought the salmon roe detracted a bit from the corn taste but others loved the roe.
Served this for a dinner party along with lobster tails & claws (removed from the shell) with a tarragon mayonnaise and clarified butter, celeriac remoulade, a salad of fennel and grapefruit segments on a bed of arugula, and ended up with berries (raspberries, blueberries and some luscious blackberries) to which I had added a lot of slivers of candied ginger a couple of hours earlier.
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