Fresh Corn Chowder

Market Street Broiler is one of my favorite restaurants in Salt Lake, my mom came up with a recipe to make their Corn Chowder. My parents also live near a family that grows corn, so my mom's corn is always amazing.




Fresh Corn Chowder Donna Minch
adapted from Gastronomy Restaurant group in SLC serves 6 - 8

½ lb. lean bacon (uncooked) diced
1 cup diced onion
1 cup diced celery
2 cups peeled, diced raw potato
4 cups water
1 t salt
½ t paprika
½ t pepper
6 T flour
4 cups milk
4 cups fresh (or frozen) corn kernels

Put diced bacon in a stock pot over medium high heat. Stir until bacon begins to render its moisture, then add onion & celery. Stir until vegetables are wilted.
(If there is a lot of liquid, remove all but 2 T. With lean bacon I didn’t have much fat)
Return to heat & add potato, water, salt, paprika & pepper. Bring to simmer & cook until potatoes are tender.
Mix flour with 1 cup milk, wisk until smooth, Add to the simmering soup. Stir & simmer for 2-3 minutes to cook the flour. Then add remaining milk and corn. Return to simmer. It’s done. Enjoy