Ingredients

  • ½ cup butter
  • ¾ cup flour
  • ½ teaspoon gumbo file powder
  • 1 teaspoon ground coriander
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon ground fennel
  • ½ teaspoon smoked paprika
  • 2 cloves garlic, chopped
  • ¾ cup celery, chopped
  • ¾ cup red onion, chopped
  • ¾ cup peeled, chopped parsnip
  • 1 ¼ cups peeled and chopped yukon gold potato
  • ½ cup bell pepper, chopped
  • 2 teaspoons fresh thyme
  • 1 ½ teaspoons fresh sage
  • 1 ½ teaspoons dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons kosher salt
  • ½ teaspoon ground pepper
  • 2 cups corn kernels
  • 4 cups whole milk
  • ½ cup roasted red peppers, chopped
  • ¼ cup chopped flat leaf parsley
  • ½ cup half and half

Directions

In a nonreactive pot, melt the butter over medium-low heat. Add the flour and cook until beyond the blond stage until it becomes light brown, about 6 minutes.
Add the gumbo filé powder, coriander, garlic powder, onion powder, fennel pollen and smoked paprika; cook, stirring constantly, to toast the spices, 2 minutes.
Add the garlic, celery, onion and parsnip and cook for 5 minutes, stirring frequently. Add the potato, bell pepper, thyme, sage, mustard, lemon juice, lemon zest, salt and pepper; continue to cook for 5 minutes.
Add the corn and milk; stir thoroughly to incorporate the roux into the liquid. Bring to a simmer and cook gently, stirring frequently, until the potatoes are tender, about 20 minutes. Adjust the seasoning to taste, add the roasted red peppers, parsley and half-and-half, and cook until heated through, 3 minutes.

Source

Aaron Woo (Oregonian)

Servings/Yield

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