Step 1

Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a soup pot.

Step 2

Add 1 1/2 cups milk, 4 cups broth, and 1 cup cream to the pot. Bring mixture to a boil and then reduce heat and simmer uncovered for 20 minutes while you prepare the chowder. Use tongs to remove and discard the cobs before using corn stock in step 3.

Step 3

Place a 5 1/2 quart Dutch or soup pot oven over medium-high heat. Add chopped bacon and cook until browned, stirring occasionally. With a slotted spoon, remove bacon bits and set aside. Do not rinse the pot.

Step 4

Add chopped celery, onion, and carrot into the same pot and cook in the bacon fat, uncovered, stirring occasionally, for 7-8 min or until the onion is soft.

Step 5

Add sliced potatoes, corn kernels, salt, black pepper, and cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered until the potatoes are tender (approximately 10-15 minutes). Season with more salt and pepper to taste**.

Step 6

Ladle into bowls and sprinkle with reserved bacon and chopped chives to garnish.