Jamaica's Ajeen Beckford Roasted Corn Chowder
"Skillfully prepared and really good."
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
2 qt
- Serves:
- 12
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
directions
- Roast the corn in their husks in a 400°F oven for 45 minutes. Cool, remove husks and cut off the kernels.
- Sweat the vegetables in the butter.
- Add the béchamel and bring to a simmer.
- Add the corn kernels and simmer for a further 20 minutes. Add potatoes and thyme. Simmer until the potatoes are tender.
- Add the cream. Check seasoning and add Tabasco if needed.
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RECIPE SUBMITTED BY
i started cooking at the age of 15 in a small hotel located in Kingston Jamaica. My passion for cooking evolve tremendously and push me deeper to search for my place in the field. i have work on cruise ships and few international restaurants
throughout the Caribbean, i then move on to college and major in culinary management. i was neglected by my mom at 6 mths. old and had a uphill journey to go ever since, it never deter me in my pursuit. i have manage to cook for some of the worlds well renown celebrates and have done well. To name a few, Will Smith when he came to Jamaica, Lennox Lewis personal chef, Bobby ourisman, many local celebrates in addition to visiting king, queen and prince to the island. so i would say i have had my fare share of exceeding expectations and i have done well. i have manage to bestowed with a number of awards to name a few. Runner Chef of the Caribbean 2007, distinguished Jamaican Chef 2008. Gold medalist in local culinary competitions and the list goes on.
