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Chef’s RECIPE@ホーム

Miso creamed corn w/ bacon

Soup

Wine

Tea

Other

A traditional holiday dish in the United States with a twist, thanks to miso paste with pork.

Processed seafood used

ほたての卵のおかず味噌

有限会社早野商店（岩手県）

詳しくはこちら

Processed seafood used

JonJon

Jonathan Ho. After studied Chemistry in college, quickly fell in love with cooking. He has been cooking professionally for almost 10 years, ranging from fast casual to fine dining. Currently he's working as a private chef.

Servings
Serving 4-6
Cooking time
20 min
Total servings
Serving 4-6
Cooking time
20 min

Ingredients

Brown sugar
55g
Canned corn(drained)
750g
Salt and pepper
to taste
Red onion(julienned), Cooked bacon(crumbled)
garnish
Onion(diced)
1/2
Garlic(minced)
5g
Butter
50g
flour
45g
Miso paste
30g
Heavy cream
500ml

Directions

  1. Heat pot up under medium heat and melt butter. Add onions and saute until translucent. Season with salt and pepper.
  2. Add garlic and stir, then add the flour to make a roux. Cook for about 5 minutes.
  3. Slowly add the heavy cream and continuously whisk until smooth.
  4. Add the miso paste and stir until blended in.
  5. Add the brown sugar and additional salt if needed until dissolved.
  6. Add the corn in and stir until heated through.

Remarks

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