Corn Chowder

Ingredients

• 6 ears corn on the cob – kernels cut; cobs reserved
• 6 ounces thick-cut bacon – diced
• 2 tbsp unsalted butter
• 1.5 cups yellow onion – finely chopped
• 1 cup celery – diced
• 1 tsp fresh thyme leaves – chopped
• 1 leaf bay leaf
• 1.5 pounds Yukon Gold potatoes – peeled and 0.5-inch diced
• 3 cups low-sodium chicken stock
• 3 cups whole milk
• 1 cup heavy cream
• 1.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• chives – chopped (for garnish)

Instructions

1. Shuck the corn, cut the kernels from the cobs, and scrape the bare cobs with the back of a knife to release their milky juices; set kernels and cobs aside. Dice the bacon, finely chop the onion, dice the celery, chop the thyme, peel and 0.5-inch dice the potatoes, and chop the chives for garnish.
2. In a large heavy pot over medium heat, cook the bacon until rendered and browned, 7–9 minutes. Transfer bacon to a paper towel–lined plate, leaving 2 tbsp fat in the pot; add the butter to make about 3 tbsp fat total.
3. Add the onion and celery to the pot and cook, stirring, until softened and translucent, 6–8 minutes. Stir in the thyme and the bay leaf and cook until fragrant, 30 seconds.
4. Add the potatoes and the reserved corn cobs, then pour in the chicken stock. Bring to a simmer, cover partially, and cook until the potatoes begin to soften, about 10 minutes.
5. Stir in the corn kernels and any scraped corn “milk.” Simmer uncovered until the potatoes are tender when pierced and the corn is crisp-tender, 8–10 minutes more.
6. Remove and discard the cobs and bay leaf. Ladle about 2 cups of the soup into a blender, blend until smooth, and return it to the pot (or mash some potatoes and corn against the pot with a spoon) to lightly thicken.
7. Reduce heat to low. Stir in the milk and cream and warm gently, 5–7 minutes; do not boil. Season with the kosher salt and black pepper, adjusting to taste.
8. Ladle into bowls and top with the reserved bacon and chives. Serve hot.