New England Roasted Corn and Clam Chowder

Combine whole kernel corn, vegetable oil and minced shallots and roast in 400°F oven until slightly golden brown, then reserve.

Heat a heavy gage soup pot and add salted pork or bacon and render fat.

Add onion and celery and cook until onion is transparent.

Reduce heat and add flour while stirring, cook for 5 minutes stirring frequently, this is the roux that will thicken the soup.

Then add potatoes, clams, water and RC Clam Base, thoroughly blend all together and bring mixture to a simmer.

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.

Add thyme, roasted corn and season with salt and white pepper, Corn simmer chowder for 30 minutes.