Ingredients & Instructions

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Ingredients

8 ears of corn, husked
8 bacon slices, roughly chopped
4 Tbsp. unsalted butter
1 Tbsp. finely chopped thyme leaves
4 garlic cloves, finely chopped
2 celery stalks, finely chopped
1 bay leaf
1 medium onion, finely chopped
6 cups whole milk
3 medium new potatoes (1½ lb.), peeled and cut into ½-in. cubes
Kosher salt and freshly ground black pepper
¼ cup basil leaves, for garnish

Instructions

STEP 1

Working over a large bowl, slice the corn kernels off the cobs, scraping the cobs with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the corn kernels and cobs aside.

STEP 2

To a large pot over medium heat, add the bacon and cook, stirring occasionally, until crisp, about 12 minutes. Transfer 3 tablespoons of the bacon to a small bowl and set aside, leaving the remaining bacon and drippings in the pot. Add the butter, thyme, garlic, celery, bay leaf, and onion. Cover and cook, stirring occasionally, until the onion softens, about 6 minutes. Add the milk, potatoes, and reserved corn kernels and cobs. Cover and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.

STEP 3

Discard the cobs and bay leaf. Transfer 1½ cups of the soup to a blender and purée, then stir the purée back into the chowder to thicken. Season to taste with salt and black pepper. Garnish with the basil and reserved bacon and serve ho