The Glen-Mor Restaurant’s Corn Chowder was made from canned creamed corn, but we brightened-up the recipe using fresh corn cobs.

Servings: 6

Fresh
1 oz. salt pork
2 Tbsp. butter
4 ears yellow corn
1/2 medium onion
2 russet potatoes
1 cup milk
1 cup half & half
2 cups Chicken Stock ^[1]
Croutons ^[2]

Pantry
2 Tbsp. all-purpose flour
1 Tbsp. granulated sugar
1/4 tsp. ground black pepper
1/2 tsp. salt

Prepare vegetables
Cut corn kernels off uncooked cobs and set kernels aside, discard cobs. Peel potatoes and cut into large dice. Set potatoes aside in a bowl with water to cover to prevent browning. Finely chop the onion, it should yield approximately 1 cup, and set aside.

Cook vegetables
In a medium stock pot, bring chicken stock to a boil and add potatoes. Boil over medium-heat high for 5 minutes then add corn. Continue boiling vegetables until potatoes are done, approximately 3 to 5 more minutes depending on the size of the potato dice.

Saute onions
While potatoes and corn cook, melt salt pork and butter in a separate large stock pot. Add onions and saute until onions are tender, approximately 5 minutes.

Make roux
Add flour to the onions and stir with a whisk, cooking over medium heat until golden brown.

Combine and add milk
Add cooked potatoes, corn, and stock to to onions and roux, stir with a whisk, and cook over medium heat until stock is thickened. Add milk, half & half, sugar, pepper, and salt. Taste and adjust seasonings as needed, amounts may vary depending on the stock used.

Serve
Once soup is thoroughly heated, serve warm with Croutons ^[2].