Smoky Dill Corn Chowder – Rocky Mountain Olive Oil

Ingredients

• 1/4 cup Rocky Mountain Olive Oil Wild Anithos Dill Infused Olive Oil
• 1/2 white onion, diced
• 2 celery stalks, diced
• 2 large russet potatoes, cubed
• 1 ear grilled corn
• 4 cups water
• 1 teaspoon Rocky Mountain Olive Oil Premium White Balsamic Vinegar
• 1 Tbsp Grind Spice Co Chipotle Salt
• 3 Tbsp gluten-free flour or arrowroot
• 2 cups half and half
• 1/4 cup fresh dill, chopped
• 6 slices bacon, cooked and crumbled (optional)
• 4 green onion stalks, chopped (optional)