Corn Chowder (Fire Roasted)

By á-3209

Ingredients

• 1 tablespoon canola oil
• 1/3 pound smoky bacon, chopped
• 2 to 3 ribs celery with leafy tops, finely chopped
• 1 large onion, finely chopped
• 3 to 4 cloves garlic, chopped
• 1 starchy potato, peeled and diced
• 1 large fresh bay leaf
• 2 tablespoons fresh thyme, chopped
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dry mustard
• Salt and pepper
• 3 tablespoons flour
• 1 quart chicken stock
• 3 cups whole milk or half-n-half
• 1 bag, about 3 cups, frozen fire-roasted corn kernels or when in season, 3 ears grilled corn on the cob, scraped
• Chopped chives and parsley, for garnish

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Heat a soup pot over medium-high heat with a turn of the pan of canola oil. Add bacon and crisp for 2-3 minutes. Add celery, onions, garlic, potato, bay leaf, thyme, cayenne, dry mustard, salt and pepper. Cook partially covered to soften, 7-8 minutes.

Stir in flour and cook 1-2 minutes. Add stock and milk, and simmer to thicken. Add corn and bring to a bubble. Adjust seasoning and serve topped with chives and parsley.