Jamaica's Ajeen Beckford Roasted Corn Chowder Recipe

Name: Jamaica's Ajeen Beckford Roasted Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs sweet corn; 1 ounce butter; 4 ounces diced leeks; 5 ounces diced celery; diced onion; 5 ounces dice red peppers; 5 ounces dice green peppers; 3 pints cream, sauce; 2 lbs diced potatoes; 1 teaspoon fresh thyme; 10 ounces cream; tt salt and pepper; tt Tabasco sauce

Servings: persons

2 lbs sweet corn
1 ounce butter
4 ounces diced leeks
5 ounces diced celery
diced onion
5 ounces dice red peppers
5 ounces dice green peppers
3 pints cream, sauce
2 lbs diced potatoes
1 teaspoon fresh thyme
10 ounces cream
tt salt and pepper
tt Tabasco sauce

1
Roast the corn in their husks in a 400F oven for 45 minutes.
2
Cool, remove husks and cut off the kernels.
3
Sweat the vegetables in the butter.
4
Add the bechamel and bring to a simmer.
5
Add the corn kernels and simmer for a further 20 minutes.
6
Add potatoes and thyme.
7
Simmer until the potatoes are tender.
8
Add the cream.
9
Check seasoning and add Tabasco if needed.

953

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs sweet corn, 1 ounce butter, 4 ounces diced leeks, 5 ounces diced celery, and more.

Yes, Jamaica's Ajeen Beckford Roasted Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaica's Ajeen Beckford Roasted Corn Chowder

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