French Spaghetti's Corn Chowder

Years ago, in my late husbands wonderful, little restaurant 'The Portside Chowder House', aside from his very famous New England Clam Chowder---his Corn Chowder came in at a very CLOSE second. While this only has one or two elements of his recipe, it is inspired by the slight sweetness his corn chowder had. My life long friend, Jeanette, especially loved the corn chowder......and while I wasn't going to post this recipe, she asked for the it, ...so now, I offer it to my readers as well.

Very easy and comes together in minutes!

YOU WILL NEED-

2 bags of frozen sweet corn OR 8 ears ( yes, eight) of fresh corn on the cob, corn cut from the cob

4 cups of chicken stock

Olive oil

1 large carrot, diced

1 sweet onion, diced fine

2 celery stalks, diced

4 small Russet potatoes, peeled and cut into small cubes

1 cup of evaporated milk

2 pats of salted butter

***Spices are as follows-- sea salt, black pepper, white pepper, Old Bay seasoning, Italian seasoning ( a very small amount) and a bit of red pepper flakes

In a large medium sauce pan, heat a tablespoon of olive oil and cook the carrots, celery and onion until just tender.

Add the butter, then the corn. Heat through for a moment.

Add the chicken stock and let everything simmer for 10 minutes

In the meantime, peel and chop the potatoes and bring them to a boil in water until fork tender. About 15 minutes. Drain and set aside.

Add the seasonings to taste.

Add the evaporated milk and warm the soup through.

Using an immersion blender, blend the soup until roughly smooth. Keep a bit of the corn and veggies for texture and visual appeal.

Add the cooked potatoes. Adjust the seasonings to your taste and let the soup simmer before serving.

Garnish with herbs or bacon or BOTH! Enjoy!