Step 1

Shuck the corn. Remove the husks and silk from 8 ears fresh corn and discard.

Step 2

Prepare the stock ingredients. Cut the kernels from the corn (about 5 1/2 cups) and transfer to a bowl; reserve the cobs. Crush 2 large garlic cloves with the flat side of a chef’s knife. Cut the whites from 4 medium scallions, leaving them whole; reserve the greens for another use. Pick the leaves from 4 fresh parsley sprigs; reserve the stems for the stock and the leaves for garnish. Cut 4 strips thick-cut bacon crosswise into 1/2-inch-wide pieces.

Step 3

Cook the bacon. Place the bacon in a large heavy-bottomed stockpot or Dutch oven and cook over medium-high heat until fat is rendered out and the bacon is crisp all over, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a medium bowl.

Step 4

Make the stock. Add the corn cobs, crushed garlic, scallion whites, parsley stems, 8 cups water, 2 sprigs fresh thyme, 1 bay leaf, 1 teaspoon kosher salt, and 8 whole black peppercorns to the pot. Bring to a boil. Reduce the heat to maintain a gentle simmer and cook uncovered until broth is fragrant and tastes like corn, 45 to 55 minutes.

Step 5

Strain the stock. Fit a fine-mesh strainer over a large heatproof bowl. Strain the stock and discard the solids. Wash and dry the pot.

Step 6

Prepare the chowder ingredients. Finely chop 2 large garlic cloves and 1 large shallot. Thinly slice 4 medium scallions, keeping the whites separate from the greens. Reserve the greens for garnish. Peel and dice 1 pound russet potatoes.

Step 7

Start the chowder. Melt 2 tablespoons of the unsalted butter in the pot over medium heat. Once it foams, add the reserved corn kernels and 1/2 teaspoon of the kosher salt. Cook until the kernels have softened and begin to stick to the bottom of the pot, about 8 minutes. Transfer the kernels to the bowl with the bacon.

Step 8

Cook the aromatics and potatoes. Melt the remaining 2 tablespoons unsalted butter in the pot over medium heat. Add the shallots, scallion whites, garlic, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon of the kosher salt. Cook until just tender, about 2 minutes. Add 1/4 cup dry white wine and cook until mostly evaporated, scraping the brown bits from bottom of the pot, 1 to 2 minutes. Add the potatoes and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the edges of the potatoes begin to turn translucent, about 3 minutes. Add 2 tablespoons all-purpose flour and stir well to coat the vegetables, about 1 minute.

Step 9

Add the remaining chowder ingredients. Add the reserved stock and scrape up any browned bits from the bottom of the pot. Bring to a boil. Reduce the heat to maintain a gentle simmer and cook uncovered until the potatoes are knife-tender, about 10 minutes. Add the bacon and corn mixture and bring to a simmer. Cook, stirring occasionally, until the chowder is slightly thickened, about 10 minutes more. Meanwhile, finely chop the reserved parsley leaves.

Step 10

Finish the chowder. Add 1 1/2 cups heavy cream to the chowder and stir to combine. Add the remaining 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Taste and season with more kosher salt as needed. Serve garnished with the chopped parsley, scallion greens, and more black pepper if desired. Serve with oyster crackers.