Corn and Potato Chowder

Ingredients
4 – 5 large ears fresh corn
1 yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 whole peppercorns
2 Tbsp. vegetable oil
1 pkg (about 12 oz) thick-sliced bacon
2 large baking potatoes, peeled and cut into 1⁄2-inch cubes
½ c. cream
¼ c. chopped fresh parsley
Salt and freshly ground pepper, to taste

Directions:
Heat vegetable oil in a large stockpot over medium-high heat, then add the onion, carrot, celery, and peppercorns. Cook, stirring frequently, until the onion is translucent.
While vegetables are cooking, cut off the kernels from the corn into a bowl and set aside. Snap the cobs in half.
When onion is translucent, add the cobs and 2 quarts (8 cups) of cold water. Bring to a boil, reduce the heat, and simmer for about 20-30 minutes or until carrots are almost done. Remove corn cobs and throw away.
While the soup is cooking, cook your bacon in a skillet until crispy. Break into bite-sized pieces.
Add the potatoes and reserved corn kernels to the pot, along with generous dashes of salt and pepper. Boil gently until potatoes are done, about 10 minutes.
Add parsley, bacon, and cream, then gently stir to incorporate. Add more salt and pepper to taste if needed.
Serve.
Serves 8.
Notes: Great summer and early fall soup to take advantage of fresh corn. Can omit bacon for a vegetarian soup. Adapted from fish chowder recipe found in Field & Stream.