Step 1

Add the corn in the husk onto a sheet tray, place it on the middle rack in the oven at 425°, and cook for about 25 minutes or until tender.

Step 2

In a large hot pot on medium-high heat, render the bacon fat and cook the bacon until it becomes crispy. Once it's cooked, remove the bacon lardons from the pan, turn down the heat to medium, add the onions, celery, peppers, and garlic, and saute for 4 to 5 minutes.

Step 3

Continue to sweat the vegetables over low heat for 10-15 minutes

Step 4

Deglaze with the cream sherry and cook until it becomes absorbed and only a small amount remains.

Step 5

Now, remove the corn from the oven and cool slightly before shucking and trimming the kernels off the cob. Add them to the pot with sautéed vegetables along with the potatoes.

Step 6

Pour in the stock, turn the heat to high, and bring the soup to a boil.

Step 7

Whisk the cornstarch and water in a small bowl to make a slurry. Then, whisk the slurry or roux into the soup until it becomes very thick, as a chowder should be.

Step 8

Cook it for a few more minutes over medium-low heat.  The technical term is called nappe, which means the soup can coat the back of a spoon.

Step 9

Whisk in the ½ and 1/2 and add back in the crispy bacon lardons, salt, pepper, Worcestershire sauce, and Tabasco sauce.

Step 10

Garnish with optional green onions and additional crispy bacon lardons.