Sweet Corn Chowder

Instructions

1. Prepare the corn
   Cut the kernels from the corn cobs and set aside. After removing the kernels, break the cobs in half and reserve them to add flavor to the broth.
2. Cook the bacon
   In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside on paper towels to drain, leaving the bacon fat in the pot.
3. Sauté the vegetables
   Add the diced onion, celery, and bell pepper to the bacon fat. Cook over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Build the chowder base
   Add the diced potatoes, reserved corn kernels (saving ½ cup for later), and corn cobs to the pot. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. Blend for creaminess
   Remove and discard the corn cobs. Using an immersion blender, carefully blend about one-third of the soup to create a creamy texture while leaving plenty of whole kernels and vegetable pieces. Alternatively, transfer about 2 cups of the soup to a standard blender, blend until smooth, and return to the pot.
6. Finish the chowder
   Stir in the heavy cream, butter, thyme leaves, cayenne pepper (if using), and the reserved ½ cup of corn kernels. Simmer for an additional 5 minutes to blend the flavors. Season with salt and black pepper to taste.
7. Serve
   Ladle the chowder into warm bowls. Garnish each serving with the reserved crispy bacon bits and freshly chopped chives. Serve immediately with crusty bread on the side if desired.