Richard Chamberlain's Creamed Corn Puts Mom's Canned Stuff to Shame

Categories: Interviews

Cream Corn Chamberlain.jpg
Photos by Robert Bostick
Fresh corn, parmigiana and apple wood smoked bacon make Richard Chamberlain's creamed corn unlike anything that Mom ever poured out of a can.
In part three of our series with chef Richard Chamberlain, owner of Chamberlain's Steak and Chop House and Chamberlain's Fish Market Grill, the chef demonstrates how to make a smoky, simple and tasty side dish. For parts one and two of our visit Chamberlain, go here and here.

Chamberlain's Creamed Corn with Apple Wood Bacon

2 tbsp unsalted butter
half medium onion, small dice
1 tsp garlic
half tsp fresh thyme
1 tbsp apple wood smoked bacon, cooked and crumbled
1 cup cream
2 tsp parmigiana
2 cups fresh cooked corn

Step 1 Chamberlain.jpg
Step 1. Melt butter and saute onions for 3 to 5 minutes or until translucent

Step 2 Chamberlain.jpg
Step 2. Add garlic and thyme and continue cooking for 3 minutes. Add bacon, continue cooking for 3 minutes.

Step 3 Chamberlain.jpg
Step 3. Add cream and reduce by 25 percent. Then add corn and continue reducing cream another 25 percent.

Step 4 Chamberlain.jpg
Step 4. Finish with salt, pepper and cheese, then plate.

Location Info

Chamberlain's Steak and Chop House

5330 Belt Line Road, Dallas, TX

Category: Music

Sponsor Content

My Voice Nation Help

Now Trending

From the Vault