1-First Step: Prepare the Corn Stock Begin by cutting the kernels from 4 to 5 ears of corn and set them aside for later. Place the bare cobs in a stockpot, then add 4 cups chicken broth, 1 1/2 cups milk, and 1 cup heavy cream. Bring the mixture to a boil over medium heat, then reduce to a simmer and cook uncovered for 20 minutes to extract all that corn goodness.

2-Second Step: Cook the Bacon While the stock simmers, heat a separate pot over medium-high and add 4 oz chopped bacon. Cook until it’s browned and crispy, which takes about 5 minutes, then remove it with a slotted spoon and set aside. This step adds rich flavor, but for a vegetarian version, skip the bacon and use oil instead.

3-Third Step: Sauté the Vegetables In the same pot with the bacon fat, add 1 large finely diced onion, 3 finely diced celery stalks, and 1 large carrot cut into 1/4-inch dice. Cook these over medium heat for 7 to 8 minutes until they soften and become fragrant. If you’re making a low-calorie adaptation, use a bit of vegetable broth instead of bacon fat to lighten it up.

4-Fourth Step: Combine and Simmer the Chowder Now, add 1 lb peeled and cut Yukon Gold potatoes, the reserved 4 cups corn kernels, 2 to 3 teaspoons salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper to the pot. Pour in the prepared corn stock, then bring everything to a light boil over medium heat. Reduce the heat and simmer uncovered for 10 to 15 minutes until the potatoes are tender, stirring occasionally for even cooking. For extra creaminess, blend about a quarter of the mixture and stir it back in at this stage.

5-Fifth Step: Season and Serve Taste the corn chowder and adjust seasoning as needed, then serve it hot garnished with the reserved cooked bacon and 2 tablespoons chopped chives. This final touch adds a nice crunch and freshness. For variations, you might add in herbs or adjust spices based on your preferences, and remember this step is where you can make it your own for different diets.