Corn Chowder

Instructions

1. Prepare the corn
   Cut kernels from corn cobs and set aside. After removing kernels, run the back of your knife down the cobs to extract the corn milk, and reserve both the cobs and milk for later use.
2. Cook the bacon
   In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp, about 5-6 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
3. Sauté the vegetables
   Add onion, celery, and bell pepper to the pot with the bacon fat. Cook over medium heat until vegetables have softened, about 5 minutes. Add the diced potatoes and cook for another 2 minutes, stirring occasionally.
4. Make the corn broth
   Add the chicken broth, corn cobs (not the kernels yet), bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse the broth with corn flavor.
5. Prepare the roux
   While the broth is simmering, melt the butter in a small saucepan over medium heat. Add flour and whisk continuously for 1-2 minutes until smooth and light golden in color to create a roux.
6. Finish the chowder
   Remove and discard the corn cobs and bay leaves from the pot. Add the reserved corn kernels, corn milk, milk, and heavy cream to the pot. Whisk in the roux and simmer for 5-7 minutes until the chowder has thickened and the corn is tender.
7. Season and garnish
   Season with salt and freshly ground black pepper to taste. Ladle the chowder into bowls, garnish with the reserved crispy bacon and chopped fresh chives.