• 6 ears roasted corn
• Extra virgin olive oil
• 4 slices bacon, finely chopped
• 1 large onion, finely chopped
• 2 yukon gold potatoes, cubed
• 2 stalks celery, chopped
• 2 large cloves garlic, finely chopped
• 1 bay leaf
• 2 tbsp fresh thyme
• 2 canned chipotle chiles in adobo sauce
• 2 cups heavy cream
• Salt and pepper to taste

Preheat a grill or broiler. Grill corn until charred 7-8 minutes. Scrape kernels from cob.

While the corn is charring, in a soup pot, drizzle oilive oil and add bacon, cook until crisp, 3-5 minutes.

Add the onion, potatoes, celery and garlic to the pot. Add the bay leaf and thyme, season with salt and pepper, cover the pot and cook until the vegetables are softened, about 5 minutes.

Using a food processor, puree the chipotle chiles. Stir into the vegetables, then stir in the broth and bring to a boil. Lower the heat and keep warm. Rinse the food processor bowl.

Add one-third of the corn kernels to the food processor and pour in 2 cups of the soup and puree. Pour the mixture into the remaining soup and lower the heat to a simmer. Stir in the remaining corn kernels, the cream and reserved bacon and cook until thickened, about 2 minutes.

Serve the chowder in bowls with parsely, scallions and lots of cheese.

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