Ingredients
The following ingredients have 4 Servings
- 4-5 slices of bacon - cut into 3rds
- 6 cups roasted corn - about 8 to 10 ears
- 1 medium onion - diced
- 3 tablespoons flour
- 4 Yukon gold potatoes - diced
- 1 tablespoon olive oil
- 5 cups chicken stock
- 1 cup half and half
- 2 teaspoons salt
- 1 teaspoon fresh cracked pepper
- 1/2 teaspoon Cayenne pepper
Instruction
- Heat oven to 400 degrees.
- Butter corn and sprinkle with salt and pepper.
- Wrap in tin foil and roast in oven for 30, turning every 15 minutes. **you can also roast the corn on the grill**
- When corn is done, remove from foil, cool slightly and cut from the cob.
- Heat 1/2 tablespoon of olive oil in large dutch oven.
- Cook bacon in hot oil until crispy.
- Remove to drain on paper towels.
- Add 1/2 tablespoon of olive oil to bacon drippings and heat.
- Add onions and saute until translucent.
- Mix in flour, salt and pepper and cook for 3 minutes.
- Add chicken stock and potatoes. Bring to a boil and cook for 15 minutes.
- Gently mix in corn and half and half, stirring well.
- Add Cayenne pepper. Taste and adjust seasoning.
- Remove pot from stove and with an immersion blender, process until chowder is blended but still has texture. **You can use a potato masher or stand blender to get the same texture - no worries!**
- Place back on stove, heat on low. Serve with crumbled bacon and if desired, cheddar cheese.
