3-5 ears fresh corn, kernels cut off (A good way to remove the kernels without spraying them all over your kitchen is to hold the ear vertically in a large bowl, and use a knife to cut down each side. I would have shared a picture, but it's too hard to hold corn, hold a knife, and hold a camera. Maybe I need a tripod.)
1 pound potatoes, cut into 1/2 inch cubes
1 onion, diced
2 stalks celery, chopped (I ran out of celery, because my fridge went crazy and froze it, but this would have been a good addition.)
1 Tablespoon butter
1 Tablespoon canola oil
3 cups milk
salt and pepper
In a large soup pot, heat the butter and oil over medium heat. Add the onion and celery and cook until onion is translucent, about 4-5 minutes.
Add in potatoes and milk to cover. You can adjust the amount of milk you use based on how thick you want your chowder.
Bring to a simmer and cook, covered for about 10 minutes until potatoes are softened.
Add in corn, salt and pepper to taste, and simmer for 5-10 minutes more.
Serve with parsley and hot sauce for garnish.