Summer Corn Chowder

Instructions

1. Prepare the corn
   Cut the kernels off the corn cobs. After cutting off the kernels, run the back of your knife down the cobs to extract the corn 'milk' and reserve both the kernels and milk.
2. Cook the bacon
   In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-7 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 the diced onion and bell peppers to the bacon fat and cook until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the smoked paprika.
4. Add potatoes and broth
   Add the diced potatoes to the pot along with the chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are just tender, about 10-12 minutes.
5. Add corn and simmer
   Stir in the corn kernels, corn milk, thyme leaves, and half of the basil. Simmer for an additional 10 minutes until the corn is tender and the flavors have melded together.
6. Blend and finish the chowder
   Remove 2 cups of the chowder and carefully blend until smooth using a blender or food processor. Return the blended portion to the pot. Stir in the half-and-half and butter, and simmer gently for 5 minutes. Season with salt and pepper to taste.
7. Serve
   Ladle the chowder into bowls. Garnish with the reserved crispy bacon, remaining fresh basil, and sliced green onions. Serve hot with crusty bread on the side if desired.