Chef Brent Trudeau

Chef Brent Trudeau is the executive chef and production manager at the CFISD Food Production Center. He has worked in CFISD since 2002, helping to develop the nutritious meals served at CFISD schools. The following is a recipe for a unique meal you can serve at home:  


Roasted Corn and Cactus Chowder
(about 12 servings)

Ingredients:
2 lb. frozen corn
1 medium onion (diced)
2 jalapeño peppers (deseed, rough cut)
3 cloves fresh garlic (rough chop)
2 lbs. cleaned, diced cactus (nopales) Fiesta stores prep and sell this daily.
1 large russett potato (peeled, diced—hold in water)
6 pieces fully cooked bacon (diced)
1 large tomato (diced)
1 bunch cilantro (leaves only)
2 large cans (about 1/2 gallon) chicken broth
1 cup heavy cream

Spices: 
1 tsp. each black pepper, cumin, onion powder and garlic powder 
1 tbsp. salt

Directions:

1. Heat the water the potatoes are resting in and cook potatoes about half way.
2. Toss corn in 1-2 tablespoons of bacon drippings or olive oil. Spread out on a flat pan and roast in the oven at 400 degrees until corn begins to brown.
3. Remove the pan from the oven, add the onions, garlic, jalapeño and cactus. Place back in the oven for about 10-15 minutes.
4. When everything is done browning, maybe even a little burnt, puree the vegetables with a food processor or hand blender.
5. When desirable consistency is achieved, add chicken broth and bring to a boil.
6. Reduce the heat. Add spices and simmer for five minutes. Add bacon, tomato, potato and chopped cilantro and simmer for ten minutes.
7. Finish with cream. Taste, adjust, serve and enjoy.