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


There is literally nothing that you can't put truffle on these days. Truffle gives everything an extra sharpness that you never knew you needed. Corn is so sweet and flavorful that when paired with the saltiness of the truffle, it's heaven. I enjoy dipping the corn fritter into the soup as just a small preview of what's to come for the rest of the meal.


  • 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 recipe in book
  • 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
  • 1 tablespoon powdered sugar


  • 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 and powdered sugar on top of Corn Fritters. Serve and enjoy!

Categories: Chowder 
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