Instructions

1. Cut 4 thick-cut bacon slices crosswise into 1/2-inch-wide pieces. Place the bacon in a large heavy-bottomed stockpot or Dutch oven. Cook over medium-high heat, stirring occasionally, until the fat is rendered out and the bacon is crisp, 8 to 10 minutes. Meanwhile, if using fresh corn, remove and discard the husks and silk from 7 ears fresh corn. Cut the kernels off the cobs (about 5 cups) and transfer to a bowl; reserve the cobs.
2. When the bacon is ready, transfer with a slotted spoon to a paper towel-lined plate; leave the bacon fat in the pot. Turn off the heat.
3. Dice 1 large yellow onion (about 2 cups). Peel and dice 2 medium carrots (about 1 cup). Dice 3 medium celery stalks (about 1 cup). Peel and dice 1 pound Yukon gold potatoes (about 2 3/4 cups). Mince 2 garlic cloves.
4. Return the pot to medium-high heat. Add the corn kernels, onions, carrots, celery, and 1 teaspoon of the kosher salt. Cook, stirring occasionally, until the vegetables are starting to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Sprinkle with 2 tablespoons all-purpose flour and stir until evenly coated and fragrant, about 1 minute.
5. Add the reserved corn cobs, potatoes, 3 cups low-sodium vegetable or chicken broth, 1 (about 15-ounce) can creamed corn, remaining 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper if desired. Bring to a boil.
6. Reduce the heat to maintain a simmer and cook until the potatoes are tender and the soup has a rich corn flavor, about 20 minutes. Meanwhile, finely chop 1 small bunch fresh chives (about 1/4 cup).
7. Using tongs, remove and discard the corn cobs. Turn off the heat. Add 1 cup heavy cream and stir to combine. Taste and season with more kosher salt and black pepper as needed. Garnish with the chives and bacon. Serve with oyster crackers if desired.