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Pimento Cheese and Corn Pudding Soufflé with Benton’s Bacon and Chipotle Chutney

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Ingredients

Corn Chili

2 cups shucked sweet corn, preferably local

1 cup diced onion

1 tablespoon chopped thyme

½ tablespoon garlic, minced

Salt and pepper to taste

Thyme leaves, for garnish

Soufflé Base

8 ounces Ted’s Butcherblock brand pimento cheese (or preferred brand)

2 cups heavy cream

10 eggs, preferably local

3 tablespoons salt

½ tablespoon pepper

¼ cup all-purpose flour

1 tablespoon sugar

Benton's Bacon and Chipotle Chutney

½ pound Benton's bacon, diced

1 large onion, diced

1 tablespoon garlic, minced

½ cup brown sugar

⅛ cup bourbon

½ cup cider vinegar

1 tablespoon chopped canned chipotle

Salt and pepper to taste

Directions

Corn Chili and Soufflé Base

  1. Sauté all corn chili ingredients over medium heat until tender. Set aside to cool.
  2. Grease either 6 large (6-ounce) soufflé ramekins or muffin tins with butter or cooking spray.
  3. Place all ingredients for soufflé base in blender and blend on high speed for 30 seconds.
  4. Add half of corn chili mixture and blend well.
  5. Pour into ramekins or muffin tins, leaving ¼ inch at top. Sprinkle with remaining corn chili mixture and a few thyme leaves. Bake at 325 degrees for twenty minutes, or until set.
  6. Spoon chutney over soufflé or serve on the side.

Benton’s Bacon and Chipotle Chutney

  1. Render the bacon in a sauté pan over low heat until crispy.
  2. Add the chopped onion and sauté over medium heat until translucent. Add the minced garlic, lower the heat, and cook until translucent.
  3. Add the bourbon and reduce until no liquid is left. Add the brown sugar and vinegar, reduce by half.
  4. Add the chipotle and cook while stirring for three more minutes. Salt and pepper to taste.
Best as a heavy appetizer or as a light entree with a side salad
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