This chowder is another great tribute to the grain harvest and a wonderful addition to your Lughnasa table.  Lauragreen's own recipe provides warm smoky flavors and a hearty meal.  You'll also love it in the cooler months.

Smoky Corn Chowder

Makes about 6-7 cups

6 slices hickory smoked bacon, diced

1 large baking potato, peeled and diced (about 1 ½ c)

3 ears fresh corn, removed from ears (about 2 c kernels)

1 T. fresh or 2 t. dried parsley

3 c chicken broth/stock

2 t. salt

1 c each diced celery and onion

¼ c all purpose flour

1 T smoked paprika

½ t. black pepper

2 c whole milk

2 T. butter

• Place potatoes, corn, parsley, salt and broth in a 2 quart saucepan. Scrape creamy juice from corn cobs into pot as well. Cook over medium high heat until potatoes are tender.

• Cook diced bacon in large Dutch oven or soup pot until crisp. Remove to paper towels with a slotted spoon, leaving drippings in pot.
• Add butter, onion and celery and saute’ on medium heat until vegetables are tender.
• Stir in smoked paprika and black pepper and cook 2 minutes, stirring.
• Add flour and stir to incorporate into fat and vegetables until no flour is visible.
• Cook, stirring about 5 minutes to eliminate the raw flour taste.
• Add cooked potato mixture and stir well to combine and break up any lumps.
• Add milk and reserved bacon.
• Simmer 20-30 minutes to meld flavors and thicken.