Roasted Corn and Bacon ChowderPrep: 40 min Cook: 20 min Servings: 8by Joann Mathias165 recipes>
- 10 ears roasted corn
- 2 TBS good olive oil
- 18 slices of bacon, cooked (buy the good stuff)
- 3 large celery ribs, chopped finely
- 1 large onion, chopped finely
- 1 garlic clove, pressed
- 2 baking potatoes, peeled, and diced into small pieces
- 4 cups whole milk
- 2 cans creamed corn (or 1 cup heavy cream can be substituted)
- 1. Preheat grill. Husk corn and desilk. Brush with olive oil.
- 2. When grill is preheated turn on low and grill corn turning frequently for 10 minutes. Some kernels will be browned. Do not let them char or burn. Transfer to a plate and cool.
- 3. When cool scrape corn kernels off cob using a sharp knife. Invert a small bowl in a large wide bowl. Stand ear of corn on the stalk end. Holding the ear with one hand at the top, scrape the blade end of a sharp knife from top to bottom of the ear. Kernels will come off the cob and fall into the bowl. Scrape the corn cob clean. Set kernels aside.
- 4. Meanwhile preheat oven to 400 degrees. Lay out bacon on 2 large rimmed sheet pans. Bake for 20-30 minutes, switching position of baking sheets half way through baking. When crisp remove from oven and cool. Do not discard grease from 1 pan.
- 5. Cut celery and onion and add to large stock pot. When bacon is done add bacon grease to stock pot with onions and celery. Cook over medium heat for 5-6 minutes, until onions are translucent. Add garlic and cook for 1 minute.
- 6. Add all grilled corn kernels but 1/2 cup to stock pot. Add potatoes, milk and creamed corn. On gentle heat bring to a simmer. Simmer for 15-20 minutes.
- 7. Ladle into bowls and add extra corn and bacon to garnish along with a little fresh parsley if desired.
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