Fresh corn kernels from 12 ears of corn
8 oz. butter
1 cup flour
4 bacon slices, chopped
2 cups small diced onion
4 minced garlic cloves
1 cup small diced celery
1 Qt. small diced potatoes, cooked & drained (Yukon Gold are good for this)
1 tsp. red pepper flakes
1 tsp. dried thyme
1 Qt. light cream
3 Qt. chicken broth or water
Salt & pepper to taste
In a large stock pot, melt 4 oz. butter, and cook the bacon on high heat until crispy. Remove from heat and remove bacon to drain. Add the onions to butter and bacon fat and cook until they start to color (about 10 min). Stir in 1/2 the corn and cook for a few minutes. Add garlic, then stock and red pepper flakes, and bring to a boil.
In another pot bring the cream to a boil and add to corn mixture. Cook for 5 min. on med. heat, then remove from heat and set aside. Allow to cool 15-20 min.
In a small pot, make a roux: melt the remaining butter and blend in the flour over low heat. Stir for 5 min.
In a sauté pan, cook the remaining corn, celery, and thyme in a little oil for about 5 min. Add the roux (butter & flour) to the corn mixture, stirring until it comes to a boil. Add the celery & corn mixture and the cooked diced potatoes. Mix well and season.
source: http://www.verrillfarm.com/recipe_guidaschowda.html Verrill Farm