Instructions

1. 1 Combine whole kernel corn, vegetable oil and minced shallots and roast in 400°F oven until slightly golden brown, then reserve.
2. 2 Heat a heavy gage soup pot and add salted pork or bacon and render fat.
3. 3 Add onion and celery and cook until onion is transparent.
4. 4 Reduce heat and add flour while stirring, cook for 5 minutes stirring frequently, this is the roux that will thicken the soup.
5. 5 Then add potatoes, clams, water and RC Clam Base, thoroughly blend all together and bring mixture to a simmer.
6. 6 While this is coming to a simmer, combine milk and heavy cream in a separate pot and heat to 145°F and add to rest of ingredients.
7. 7 Add thyme, roasted corn and season with salt and white pepper, Corn simmer chowder for 30 minutes.