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Cream of Corn
Ingredients
Bacon 8 oz.
Shallots 4 pieces (finely chopped)
Corn kernels 4 pounds
Rum 2 cups
Sugar 8 oz.
Chix stock 6 quarts
Heavy cream 4 cups
Nutmeg 1/4 tbsp.
Salt and white pepper TT
Cornstarch diluted in water (2:1) (2 cornstarch, 1 water)
Procedure
1. Render bacon in medium heat and sweat shallots without color.
2. Add corn kernels and rum and cook for ten minutes.
3. Add sugar and chix broth and boil for 20 minutes.
4. Puree contents with a milkshake blender and strain through a fine sieve.
5. Add the rest of the kernels and boil until tender.
6. Add heavy cream and nutmeg and boil for about 5 minutes.
7. Correct seasoning with salt and pepper.
8. Thicken with diluted cornstarch if necessary
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3 pints whiskey, 8 hard boiled eggs, 2 cobbs of corn :D ...wait 8-10 hours...creamed corn :jawdrop:
