Sweet corn maque stew - WBRC FOX6 News - Birmingham, AL

Sweet corn maque stew

SWEET CORN MAQUE CHOUX

RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI
HOMEWOOD GOURMET

Yield: 8 to 10 servings

1 tablespoon unsalted butter
1 cup chopped onion
1 1/2 cups seeded and chopped poblano peppers
1 ½ cups seeded and chopped red bell peppers
1 bay leaf
1 tablespoon chopped fresh thyme
5 cups fresh cut sweet corn plus any milk from the cob
2 1/2 cups heavy cream
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

Melt the butter in a Dutch oven over medium heat. Add the onions, poblanos, and red bell peppers and cook until softened, stirring occasionally, about 15 minutes. Add the bay leaf and corn and cook 2 minutes or until heated through. Stir in the cream and bring the mixture to a simmer. Reduce the heat to low and cook for 35 to 40 minutes, stirring occasionally. Season the maque choux with salt and pepper and remove from the heat. Serve hot.

GDA Cooking - April 8, 2011

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