Ski Tip Lodge
This 1880s stagecoach stop offers romance and perfect storybook scenery.
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Colorado Sweet Corn Bisque
The Ski Tip Lodge operates as a bed and breakfast with nightly dinner service in its AAA Three-diamond restaurant. The seasonal menus change nightly and feature many local Colorado ingredients like sweet corn.
Chef Kevin McCombs’ recipe: Colorado Sweet Corn Bisque
Ingredients:
5 ears Colorado Sweet Corn
1 large Yellow Onions, diced
½ large Carrot, diced
½ bulb Celery Root, diced
1 large Shallot, diced
½ clove Garlic, diced
½ cup Sherry Wine
¼ cup Brown Sugar
1 ½ teaspoons Onion Powder
1 ½ teaspoons Granulated Garlic
1 ½ teaspoons Celery Salt
1 cup Heavy Cream
Cornstarch as needed
Salt and pepper, to taste |
Method:
1. Shuck corn and cut kernels off with a knife or a mandolin. Reserve the cobs and the kernels as well as any corn milk that might release in the cutting process.
2. Sweat the onion, carrot, celery root, shallots, garlic and corn over medium heat until tender.
3. Add the sherry wine and reduce for 5 minutes to cook off all the alcohol.
4. Add corn cobs and any milk and completely cover with water. Simmer on low heat for about one hour, making sure not to let the water level drop below the cobs.
5. Remove the cobs and discard.
6. Add brown sugar, onion powder, granulated garlic and celery salt and puree soup until it is a fine consistency.
7. Add cream and bring back to a simmer.
8. Make a slurry by combining cornstarch and water in a bowl and add to simmering soup as to bring it to desired thickness. Add salt and pepper to taste.
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