2 ears corn on the cob, grilled (best over mesquite wood or chips)
1/2 stick butter
1/2 white onion, diced
1/4 stalk celery, diced
1/2 leek, white part only, diced
1/4 carrot, diced
1/2 red bell pepper, diced
1 clove garlic, minced
1/2 potato, diced
Pinch fresh thyme
Pinch fresh basil
Pinch chili powder
2 1/2 cups
1 tablespoon roux (see note)
2 1/2 cups heavy cream
Salt and pepper
Clean shucked ears of corn, place over a hot barbecue grill and keep turning
until golden brown. Remove kernels and set aside.
In a saucepan, melt oil and butter. Sauté vegetables (except corn), along
with the herbs.
In a separate pot, bring the chicken stock to a simmer and add the roux.
Make sure to steadily whisk the roux into the chicken stock until dissolved.
Simmer for 20 minutes.
Strain chicken stock through a sieve and add to sautéed vegetables. Reduce
heavy cream by half on slow simmer. Combine all preparations and simmer for
10 minutes. Season to taste with hot sauce and salt and pepper.
Makes 6 servings.
A roux is made from equal parts butter and flour. Melt the butter and slowly
stir in flour until the two are thoroughly combined.
Approximate values per serving: 516 calories, 50 g fat, 159 mg cholesterol,
4 g protein, 14 g carbohydrates, 2 g fiber, 1,029 mg sodium, 87 percent calories