Roasted Corn and Bacon Chowder

10 ears corn, husked

2 tbsp olive oil

18 slices of bacon

3 celery stocks, chopped

1 onion, chopped

1tsp garlic, minced

2 baking potatoes, peeled, and diced

4 cups 1% milk

2 cans creamed corn

1 tsp salt

1 tbsp pepper

Preheat grill. Brush with olive oil. When cool scrape corn kernels off cob using a sharp knife. Set kernels aside. Preheat oven to 400 degrees. Lay out bacon on 2 cookie edged cookie sheets. Bake for 30 minutes. When crisp remove from oven and cool. Do not discard grease from 1 pan. Cut celery and onion and add to large stock pot. When bacon is done add bacon and grease (optional) to stock pot with onions and celery. Cook over medium heat for 5-6 minutes, until onions are translucent. Add garlic and cook for 1 minute. Add all grilled corn kernels, potatoes, milk and creamed corn. On gentle heat bring to a simmer. Simmer for 15-20 minutes.

 

To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Roasted Corn and Bacon Chowder and Beer Bread, by Stone Gable)