Richard Chamberlain's Creamed Corn Puts Mom's Canned Stuff to Shame
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.
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.
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. Melt butter and saute onions for 3 to 5 minutes or until translucent
Step 2. Add garlic and thyme and continue cooking for 3 minutes. Add bacon, continue cooking for 3 minutes.
Step 3. Add cream and reduce by 25 percent. Then add corn and continue reducing cream another 25 percent.
Step 4. Finish with salt, pepper and cheese, then plate.