2 large ears of corn (2 cups kernels)
2 tablespoons unsalted butter
1 tablespoon pureed roasted garlic
(see note)
2 leeks, white part only, cut into
¼-inch rings and rinsed well
1 cup diced white onion
1 cup clam juice
2 cups freshly shucked oysters (about
30 oysters), preferably from the Northwest, liquor reserved
½ teaspoon salt
¼ teaspoon ground Mexican
oregano
1 cup roasted, peeled and diced
jalapenos or green chillies (see note)
3 cups half-and-half
1 cup diced Yukon Gold potatoes,
parboiled until cooked but still firm
Cut the corn from the cobs, being careful not to cut too close to the cobs. Set aside. Use the straight edge of a knife to scrape the corn germ from the cobs and set aside separately.
Melt the butter in a large saucepan over low heat. Add the roasted garlic, leeks and onion and cook, stiffing often, for 20 minutes over medium-low heat. Pour in the clam juice, the reserved oyster liquor, salt and oregano and reduce the liquid by half.
Meanwhile, preheat a large sauté pan over high heat. Add the corn and toast for 5 minutes, stirring only twice. The corn should be a rich nut-brown colour. Add the jalapenos, oysters, and half-and-half to the stew in the saucepan. Cook for 5minutes, or until the oysters are set but not too hard. Add the toasted corn, the potatoes, and the reserved corn germ, warm for another 2 minutes, then serve immediately. Makes 4 servings.
Note: To roast a whole head of garlic, peel the excess papery skin and cut a thin slice off the top to expose some of the cloves. Drizzle top with 1 teaspoon olive oil. Wrap in foil and bake at 375 degrees for about 45 minutes, or until soft. Cool.
Note: To roast peppers place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin blisters. Place in paper bag about 10 minutes. Skin should peel right off. Wear gloves when handling fresh, canned, dried or pickled chillies; the oils can cause a burning sensation on your skin.