Kitchen Garden Seeds

Sweet Corn Chowder with Tarragon and Applewood Smoked Bacon
Jonathan Benno Chef de Cuisine * Per Se
Per Se
10 Columbus Circle
4th Floor
New York
Phone: (212) 823-9335

Per Se, the highly anticipated restaurant from renowned chef Thomas Keller, opened February 2004 in Columbus Circle’s Time Warner Center complex. Through his latest culinary enterprise, Keller brings his distinctive hands-on approach from Napa Valley’s The French Laundry to New York City, reflecting his intense focus on detail, extending not only to cuisine, but to presentation, mood and surroundings.

Sweet Corn Chowder with Tarragon and Applewood Smoked Bacon
  • 12 ears of Corn
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 tablespoons sweet butter
  • 1 yellow Onion (small dice)
  • 6 Celery stalks (small dice)
  • 2 medium Potatoes (small dice)
  • 2 Leeks (small dice)
  • Pinch of saffron
  • 4 strips of Applewood bacon (chopped)
  • 2 tablespoons tarragon (chopped)
  • Slice the kernels off the cobs. Reserve 6 of the cobs, and break them in half. Pour the milk and cream into a large saucepan. Add the broken Corn cobs and bring it to a simmer. Take the pan off of the heat and set aside.

    Sweat half of the Corn kernels in butter until tender over a low flame. Purée the Corn kernels in a blender and strain. Strain the milk mixture, discarding the Corn cobs. Add the puréed Corn to the milk mixture in the saucepan. Keep warm. Cook the bacon until crispy and remove with a slotted spoon, reserving the bacon fat. Add the remaining vegetables, saffron and Corn to the bacon fat in the pan and cook until tender. Add to the milk mixture. Stir in the cooked bacon and the fresh, chopped tarragon. Serves 4.