Farmstand Fresh Corn Chowder

Slice Corn off 6 Ears of Fresh Corn and set aside.

Put cobs in one pan with water and boil 15 minutes to make a broth.

Peel and chop 6 small potatoes, set aside.

Combine Olive Oil, Butter and Bacon Grease in Stock Pot.

Dice Onion, Carrot and Celery and Saute in pot until soft.

Sprinkle 1-2 T. Flour over to make a Roux.

Pour drained corn cob broth over veggies and flour and stir to make a thickened sauce.

Add 4 cups of Chicken Broth.
Add Potatoes.
Add Corn.

Cook for 15 minutes or until potatoes are soft.

Blend 1/3 (or more) of mixture with blender, food processor or immersion blender until it reaches the thickness you desire.

Serve with homemade croutons and any leftover meat you may have. Ham or chicken would work well.
Cut meat into bit-sized pieces and place in bowl before adding a ladle or two of soup.

This is so easy to make with produce available right now.