• Cooking Time: 60
  • Servings: 6-8
  • Preparation Time: 60


  • Chicken Stock --may be made in advance and frozen:
  • 4 quarts water
  • 2 pounds chicken bones
  • 5 large carrots, peeled and cut into 3” pieces
  • 5 ribs of celery
  • 2 large onions, peeled
  • 1 parsnip, peeled
  • ***********************************
  • Corn Truffle Soup:
  • 3 tablespoons olive oil
  • 4 shallots, minced or 1 large sweet white onion, diced
  • 4 ears of corn, corn removed
  • 2½ cups Chicken Stock or water, see above
  • 1 teaspoon sea salt
  • **********************************
  • Corn Fritters:
  • ½ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup cold milk
  • Sea salt to taste
  • 1/3 of remaining corn
  • 2 cups canola oil
  • Powdered sugar
  • *********************************
  • 3 tablespoons sweet butter
  • *********************************
  • 1 teaspoon truffle oil


  • For the Chicken Stock, heat all ingredients in large stockpot. Bring to boil. Reduce heat and simmer for 2 hours. Skim surface occasionally. Strain stock through colander lined with cheese cloth. Place in plastic container in freezer and use as needed. Heat before serving.
  • For Corn Truffle Soup, heat olive oil in a large saucepan over low heat; add shallots and cook for 5 minutes. Add 2/3 of corn and cook over low heat for 10 minutes more. Add Chicken Stock or water. Bring to a boil. Reduce heat and cook for 20 minutes. Cool slightly. Place in blender. Season with salt and blend until very smooth.
  • For Corn Fritters, mix flour, soda, and baking powder. Whisk in milk and remaining corn. Heat oil to 375 degrees. Drop 1 large tablespoon of batter into oil. Cook until golden on both sides. Drain on towels. Dust with powdered sugar.
  • When ready to serve, place in clean pot. Heat to boil; reduce heat and stir in butter. Place in cappuccino cup and drizzle truffle oil on top of Corn Fritters. Serve and enjoy!


Categories: Chowder 

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