Jon Emanuel, Executive Chef of Project Angel Heart
Yields 2 quarts

It’s getting colder out, which means it’s the perfect time for soups, stews, and chowders! We make this delicious version of corn chowder for many of our clients.


  • 1 stick butter
  • 1/2 C flour
  • 1/2 lb bacon, diced
  • 1 large onion, finely diced
  • 3 ribs celery, finely diced
  • 1 med sized garlic clove, minced
  • 3 C chicken stock
  • 2 C whole milk
  • 2 C potato, small dice
  • 3 C cut corn
  • 1 T thyme leaf, chopped
  • 2 T parsley, chopped
  • 2 T sherry
  • Salt and white pepper to taste


  1. Melt the butter slowly in a small pan. Whisk in flour to make a smooth paste. If mixture is liquidy, add a little more flour. Set aside.
  2. In a large pot heat the bacon over medium heat until fat is rendered out. Add the onions and celery. Cook until onions are translucent. Add the garlic and cook for 1 minute more.
  3. Add the chicken stock, milk and potatoes. Bring to a boil and reduce to a simmer. Cook until potatoes are nearly cooked through, about 10-15 minutes.
  4. Add the butter and flour mixture and whisk briskly to combine.
  5. Return to a simmer while stirring. Lower heat and allow to simmer very gently for 10 minutes, stirring occasionally.
  6. Add the corn, thyme and parsley and bring to first bubble. Remove from heat and stir in the sherry, salt and white pepper. Serve and enjoy!