Creamy Corn Chowder
  • 3 tablespoons olive oil + some to rub on corn
  • 3 tablespoons butter
  • 4 celery sticks, chopped
  • 2 large carrots, chopped
  • 1 large white onion, chopped
  • 2 cloves garlic, chopped
  • 4 tablespoon all-purpose flour
  • 5 cups chicken stock
  • 2 cups milk
  • 3 medium potatoes, peeled and chopped
  • 4 ears of fresh corn, silks removed and cleaned
  • ¼ teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon tumeric
  • ½ teaspoon dried parsley
  • 1 cup water, if needed
  • 4 slices of bacon, chopped
  • Fresh parsley, chopped (optional)
  • Sweet paprika (optional)
  1. In a large dutch oven over medium heat cook bacon until crispy. Remove bacon from dutch oven, set aside.
  2. Turn on oven to the broil setting.
  3. Place corn on a baking sheet and lightly coat corn with olive oil, broil until corn is slightly brown about 7 to 8 minutes. Once the corn is cool enough to handle cut the corn off the cob, set aside.
  4. Add butter and oil to the bacon fat. Once the butter melts add celery, carrots, onion, and garlic, cook for 5 to 6 minutes until veggies are translucent.
  5. Add flour to the veggies and cook for 3 to 4 minutes until the flour cooks but does not brown. Then add potatoes to the veggie mixture and stir to incorporate.
  6. To the dutch oven veggies add the thyme, pepper, salt, tumeric, and parsley.
  7. Then add the chicken stock, simmer over medium heat, stirring constantly until the mixture becomes thick.
  8. Add half of the corn. Simmer until the vegetables become tender about 12 to 15 minutes.
  9. Once the veggies are tender with an immersion blender, food processor or blender; puree until smooth.
  10. Once the soup is smooth add milk and the remaining corn.
  11. Cook for another 30 minutes on a low simmer.
  12. Garnish with bacon, fresh parsley and a sprinkle of sweet paprika.
Recipe by What's Mary Doing at