Corn is a year round staple in my house. Fresh or frozen, this beautiful sweet veggie makes for some of the most comforting dishes! This Smokey Corn Chowder is perfect on a rainy summer day and on a snowy evening in winter. Go and have that second bowl, you know you want to.

Smokey Corn Chowder

Serves 6
Prep time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

8 ears corn, kernals removed from cob
2 TBSP Corn on the Cob Seasoning
2 Tbsp Olive Oil
1 lb. baby red potatoes (6-8) cubed
8 slices bacon, diced
1 medium vadalia (sweet) onion, diced
1 cup carrots, shredded
2 TSP Smoked Tea Rub
1/4 cup flour
4 cups low sodium chicken broth
1 cup heavy cream
2 green onion tops, chopped, for garnish

Remove corn kernels from the cob and dice the potaoes. Place corn and potatoes on a baking sheet. Toss with the olive oil and Corn on The Cob Seasoning. Place the baking sheet under the broiler of your oven for 10 minutes, stirring once halfway through. Remove from Broiler and set aside.
Begin to cook bacon pieces in large stockpot over a medium heat. Once bacon is cooked about 1/2 way through, add onion, carrot and Smoked Tea Rub. Cook about 5 minutes until bacon is crisp and onions are soft and translucent. Add in the flour and cook about 1 minute, stirring continuously.
While whisking, pour in the chicken stock. Add in your roasted corn and potatoes. Stir and bring to a low boil. Simmer for 15 minutes, stirring frequently until potatoes are tender.
Remove 1/2 the soup and place in a blender to blend until smooth. Take caution in doing so, as hot liquids are under pressure in a blender. Stir the blended soup back into the remaining soup in the pot. Add in the heavy cream and stir to combine. Serve hot and garnish with chopped green onion if desired.