Roasted Corn Chowder

10 ears roasted corn
2 TBS good olive oil
18 slices of bacon, cooked (buy the good stuff)
3 large celery ribs, chopped finely
1 large onion, chopped finely
1 garlic clove, pressed
2 baking potatoes, peeled, and diced into small pieces
4 cups whole milk
2 cans creamed corn (or 1 cup heavy cream can be substituted)

Preheat grill. Husk corn and desilk. Brush with olive oil.
When grill is preheated turn on low and grill corn turning frequently for 10 minutes. Some kernels will be browned. Do not let them char or burn.

Transfer to a plate and cool.
When cool scrape corn kernels off cob using a sharp knife.

Invert a small bowl in a large wide bowl. Stand ear of corn on the stalk end. Holding the ear with one hand at the top, scrape the blade end of a sharp knife from top to bottom of the ear. Kernels will come off the cob and fall into the bowl. Scrape the corn cob clean.
Set kernels aside.

Meanwhile preheat oven to 400 degrees. Lay out bacon on 2 large rimmed sheet pans. Bake for 20-30 minutes, switching position of baking sheets half way through baking. When crisp remove from oven and cool. Do not discard grease from 1 pan.

Cut celery and onion and add to large stock pot. When bacon is done add bacon grease to stock pot with onions and celery. Cook over medium heat for 5-6 minutes, until onions are translucent.

Add garlic and cook for 1 minute.

Add all grilled corn kernels but 1/2 cup to stock pot. Add potatoes, milk and creamed corn. On gentle heat bring to a simmer. Simmer for 15-20 minutes.

Ladle into bowls and add extra corn and bacon to garnish along with a little fresh parsley if desired.

Serve with homemade beer bread.