Step 1 Ingredients:
- 15 ears corn, kennels cut and cobb scraped
- puree 2 cups worth in blender with 2 cups water and 3 tsp cornstarch
- 2 lbs Idaho potato
Instructions:
- rinse, prick and individually wrap in plastic and microwave for 8 minutes then smoke for 10 minutes with 2 tbs hickory then medium dice
Step 2 Ingredients:
- 15 cloves garlic minced
- 1 Spanish onion minced
- 1.5 c extra virgin olive oil
- 12 oz carrot, peeled and small dice
- 1 bulb fennel, minced
- 1 tbs tarragon minced
- 1 (8oz) can coconut milk
- Salt and sugar to taste
Instructions:
- Sweat onion/garlic/fennel with olive oil then add non-pureed corn/carrot/coconut milk and simmer covered until potatoes are tender, then add puree and smoked potatoes and bring to simmer.