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3 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
2 stalks celery, diced
2 bell peppers, seeded and diced
6 to 8 ears of corn
4 cups milk
2 medium potatoes, peeled and diced
Salt and freshly ground pepper to taste
Cayenne pepper (optional) to taste
Fry the bacon in a large soup pot over moderate heat for 10 to 15 minutes, until the bacon is crisp. Remove the bacon and drain on paper towels. Discard all but 2 Tbsp of the bacon fat.
Add onion, garlic, celery, and bell peppers to the bacon fat and cook over moderate heat, stirring frequently, for 5 to 10 minutes, until tender. Cut the corn kernels off the cobs and reserve the kernels.
Add the cobs and the milk to the pot and
bring to a boil. Add the potatoes and simmer covered for 10 to 15 minutes, until the potatoes are tender. Remove the corn cobs and add the reserved corn kernels. Season with salt, pepper and optional
cayenne. Simmer for 5 minutes.
Meanwhile, remove about 1 cup of the solids from the soup and puree in an electric blender or
food processor. Return the pureed mixture to the pot to thicken chowder, and stir. Ladle into individual soup bowls and sprinkle with the reserved cooked