Recipes

Ingredients:

• 2 cobs sweet corn, kernels cut off and cobs reserved
• 2 Tbsp oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 2 Tbsp unsalted butter
• 2 Tbsp flour
• 1 tsp kosher salt
• 4 sprigs thyme
• 2 bay leaves
• 2 medium yellow potatoes, peeled and diced
• 1/2 cup cream
• 1 tin Ekone original smoked oysters, diced

Instructions:

1. Heat 2 Tbsp oil in a saucepan over medium heat. Add onion, sweet corn kernels, and red bell pepper. Season with a pinch of salt and cook, stirring frequently for 4-5 minutes.
2. Once onions are translucent and softened add in 2 Tbsp butter and melt. Sprinkle 2 Tbsp flour and stir for 1 minute to form a roux.
3. Add in kosher salt, thyme, bay leaf, potatoes, corn cobs, and 3 cups water. Reduce heat to low and simmer for 15-20 minutes, until potatoes are tender.
4. Stir in cream and diced smoked oysters. Taste and adjust seasoning with more salt and black pepper if needed.