Wait- This isn't Clam Chowder!

And that's exactly what the kiddo said after taking just one bite.  "Mom!  You said we were having chowder!  This isn't clam chowder!"  But not too worry, he still liked it and even went back for seconds of this super yummy and easy to make Corn Chowder.

Now- you can totally make this vegan by skipping the last step and using veggie broth instead of chicken broth.  You can also please the carnivores by sauteing your veggies with bacon- it does add a really rich and delicious flavor.  But for us- we like it just the way it is, so without further ado-

Homeschooled Housewife's Corn Chowder

4 1/2 cups frozen corn or approx 7-8 ears of corn, shucked
3 medium potatoes, diced
1 medium onion, diced
6-8 cloves garlic, diced
4 celery stalks, diced
2 tablespoons olive oil
1/4 teaspoon thyme
3/4 teaspoon paprika
4 cups chicken broth
1/4 teaspoon red wine vinegar
salt & pepper, to taste
bay leaf
1/2 cup heavy cream, optional
shredded cheddar, garnish

Step 1:  Saute onion, garlic and celery in olive oil.  If you are using bacon, simply saute it with the bacon and about half the oil.

Step 2:  Add thyme, paprika, salt, pepper, bay leaf, potatoes, corn and chicken broth.  Continue cooking on low boil for 30-60 minutes.

Tip: Reserve about 1 cup corn and small handful of diced potatoes to add in later.  Trust me on this.

Step 3:  Get out your immersion blender and blend baby blend!  But don't forget to take out your bay leaf first!  Add in your red wine vinegar and reserved corn and potatoes and cook another 15 minutes or until potatoes are cooked.

Step 4:  Finish with heavy cream.  Garnish with shredded cheddar.

Corn Chowder- YUM!