Golden Corn and Potato Chowder

1. Corn Base Preparation

Remove the kernels from the ears of corn. Set the kernels and cobs aside. In a blender, combine the canned corn with 2 cups of chicken broth. Puree until the mixture is smooth and creamy.

2. Render and Reserve Bacon

In a large Dutch oven, cook the chopped bacon over medium heat until it is crisp, which will take about 8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, and set aside for later.

3. Sauté Vegetables

In the remaining bacon fat, cook the chopped onion, fresh corn kernels, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir occasionally until the vegetables have softened and developed a golden-brown color, about 6 to 8 minutes.

4. Simmer the Chowder

To the Dutch oven, add the diced red potatoes, the corn puree, the remaining chicken broth, and the reserved corn cobs. Bring the mixture to a boil, then reduce the heat to medium-low. Allow the chowder to simmer until the potatoes are tender, which should take about 15 minutes.

5. Final Touches

Remove and discard the corn cobs. Stir in the heavy cream and sliced scallions. Also, add the cooked bacon that was set aside earlier. Adjust the seasoning with additional salt and black pepper to taste.