Roasted Corn Chowder

This recipe was inspired by the delish corn chowder recipe. I had roasted corn kernels in the fridge and needed to use them up. Corn chowder sounded nice and I had all the ingredients to make a delicious corn chowder.

Serves 6

Ingredients

• 4 slices of thick cut bacon, cut into small strips or 6 slices of thin cut bacon, cut into small strips (if vegetarian, leave out the bacon and use 1 tablespoon of olive or avocado oil)
• 1 large sweet Vidalia onion, chopped
• 1 lb of washed unpeeled new potatoes, cut into quarters
• 4 cups water, for extra flavor, boil the corn cobs from the roasted corn in the water for 10 minutes. Remove corn cobs and measure water, adding enough water to make 4 cups.
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup coconut milk or whatever milk you have on hand
• 2 tablespoons of all purpose flour
• 6 ears of roasted corn, kernels cut off the cob
• 1 cup of shredded Kirkland Coastal Cheddar cheese or any sharp white Cheddar cheese
• 4 oz of cream cheese, diced so it can melt quickly
• 1/2 cup heavy cream
• Salt
• Fresh ground black pepper
• 2 tablespoons of chopped scallions greens

Tools:

Large pot with lid, small bowl, whisk, knife, cutting board

Instructions

1. In the large pot, over medium heat, stirring occasionally, cook the bacon strips until crispy, 8 to 10 minutes. Transfer the bacon strips to a paper-towel lined plate.
2. Drain out all the fat from the pot and then measure out 1 tablespoon fat. Add the tablespoon of fat back to the large pot.
3. Put the large pot back onto medium heat and sauté the onion until translucent, 5 to 7 minutes. Add potatoes, water, and Worcestershire sauce to the pot and bring to a boil. Reduce heat to low, cover with lid and simmer until potatoes are tender, 15 to 20 minutes.
4. Set aside some of the bacon as a garnish .
5. Whisk milk and flour together until smooth in the small bowl. Stir milk mixture into the pot with the potato mixture. Add corn, cheddar cheese, cream cheese, cream, and bacon (leaving out the set aside bacon).
6. Turn the heat back to medium high and bring to a boil, Cook until both cheeses have melted, about 2 to 3 minutes.
7. Season to taste with salt and pepper.
8. Ladle the soup into the serving bowls. Sprinkle with the set aside bacon and scallions greens for a garnish.

Notes:

A sprinkle of hot sauce adds a little kick to the chowder.

To make this vegetarian, leave out the bacon and use olive or avocado oil to cook the onion.