Corn Chowder

This is a perfect recipe to use the season's sweet corn.  I'm a huge fan of corn on the cob and this uses fresh corn.  Grandma had the best recipes to use everything that grew in her garden.

8 ears fresh corn (shucked)
8 strips bacon (crumbled)
4 Tbsp butter
1 Tbsp finely chopped fresh thyme
4 cloves garlic (minced)
2 ribs celery (finely chopped)
1 medium yellow onion (finely chopped)
1 fresh bay leaf
6 cups milk
3 medium new potatoes (about 1 1/2 lbs) - peeled and cut into 1/2" cubes
Kosher salt and freshly ground black pepper to taste
1/4 cup thinly sliced fresh basil

Bring a large stock pot full of water and 2 Tbsp salt to a boil.  Boil the ears of corn for 10 minutes and then allow to cool.  Slice the corn kernels off the cob, scraping the cob with a knife to extract the flavorful juices.  Halve 5 of the bare corn cobs crosswise, discarding the rest.  Set corn cobs aside.

Heat the bacon in a 6 quart pot over medium heat and cook, stirring occasionally, until crisp, about 12 minutes.  Reserve 3 Tbsp bacon for garnish, leaving the remaining bacon in the pot.  Add butter, thyme, garlic, celery, onions, and bay leaf.  Cover the pot and cook, stirring occasionally, until the onions soften, about 6 minutes.  Add the reserved corn kernels and cobs, milk, and potatoes.  Cover, bring chowder to a boil, reduce heat to low, and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.  Skim any foam from the surface of the soup.

Discard the cobs and bay leaf; transfer 1 1/2 cups of the soup to a blender, and puree.  Stir puree into the chowder to thicken it.  Season with salt and pepper and serve garnished with reserved bacon and basil.