Note: in the above recipe I'd forgotten when to add the cream.
2-3 ears fresh corn, grilled or 1 package frozen roasted corn, Trader's Joe's brand works well
1 cup potatoes, peeled and diced (I like red bliss and russet mixed but whatever you have on hand will work)
3 strips apple cider bacon, diced (optional)
2-3 Tbs butter/oil (more if you don't use the bacon)
1/4 cup diced celery
1/4 cup dice onion
1 bay leaf
4 Tablespoons up to 1/4 cup flour
2 cups broth, chicken/veggie or even water
2 cups cream
Grill corn on the bbq until nice and toasted.
Cut corn off the cobs and set aside.
In a good size pan, cooked on med/med high heat the bacon til crispy and remove.
Add the celery and onion, sauteed until translucent.
Toss in the bay leaf.
Add butter/oil if needed then add enough flour to make a thick paste, cook for about 2-3 minutes.
Slowly whisk in the broth.
Add the potatoes when the flour has been incorporated into the broth.
Cook until the potatoes are tender about 15-20 minutes depending on size of potatoes.
At the same time you add the broth you can add the cream or you can want until the potatoes are cooked thru and then add the cream and cook until thickened slightly.
Add corn then season w/salt and pepper to taste.
Remove bay leaf before serving.
You can top the bowls with the cooked chopped bacon as a nice contrast garnish.