Prep the corn. Stand each ear upright in a large bowl and slice off the kernels. Then run the back of the knife down the cobs to scrape out the starchy “milk.” Reserve the cobs.

Build flavor. In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to a paper towel–lined plate. Pour off all but 2 tablespoons of fat. If skipping bacon, melt butter or warm olive oil instead.

Sauté aromatics. Add onion and celery with a pinch of salt. Cook 5–7 minutes, stirring, until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.

Add potatoes and corn. Stir in diced potatoes, corn kernels, and scraped corn milk. Season with salt, pepper, smoked paprika, and thyme. Toss to coat in the aromatics and fat.

Simmer with the cobs. Pour in broth and tuck the bare corn cobs and bay leaf into the pot. Bring to a gentle simmer. Cook 12–15 minutes, or until potatoes are tender when pierced.

Thicken the chowder. Remove cobs and bay leaf. Ladle about 2 cups of the soup (mostly broth, some veggies) into a blender and blend until smooth. Return it to the pot. This gives you a creamy base without extra thickeners.

Add dairy. Stir in milk and cream. Warm gently over low heat 3–5 minutes. Do not boil after adding dairy to avoid curdling.

Finish and adjust. Stir in lemon juice and most of the bacon (if using), saving some for garnish. Taste and adjust salt, pepper, and acidity. If it’s too thick, add a splash of broth or milk.

Serve. Ladle into bowls and top with chives and the reserved bacon. Add a drizzle of olive oil or a pat of butter if you want extra richness.