DIRECTIONS

1. Shave all the kernels off the cob (should be about 6 cups). Using the back of a chef’s knife scrape any remaining corn juices into a bowl.
2. Slowly render the bacon in a sauté pan over low heat until just barely crisp. This should take about 15 minutes. Stir frequently. Once it’s starting to brown and crisp slightly, strain the fat off into a bowl and reserve. Place the bacon bits on a paper towel.
3. In a 2-gallon heavy bottom pot, add 2 Tbsp of the bacon fat and place on medium heat. Once the fat has warmed for a minute, add onions, celery, and garlic. Cook until translucent. About 10 minutes (do not brown).
4. Deglaze with white wine and reduce by half. Add the stock and bring to a simmer. Add half the corn and simmer for 30 minutes.
5. On a sheet tray, combine the diced jalapenos, remaining corn, and bacon fat and roast at 350 degrees for 10 minutes.
6. Taste the broth for seasoning and adjust with salt. The broth should be very well seasoned at this point. Add the diced potatoes and simmer for 15 minutes until they are just tender (potatoes will absorb most of the salt).
7. Remove half of the soup including half the corn and potatoes and blend (in batches) until smooth. This will act as your thickener. Pour blended soup back in the pot. Add heavy cream, corn-jalapeno mixture, corn milk, and bacon. Add cayenne now if you want an extra kick. Simmer for 10 minutes. Taste for seasoning. Add sherry if desired.
8. For a thicker soup, make a corn starch slurry (2 Tbsp corn starch plus 2 Tbsp cold water mixed to resemble cream). Slowly whisk into the soup and bring to a low boil for 5 minutes.
9. Either serve immediately or cool rapidly (a frozen water bottle with no labels or ice in a Ziplock bag works well dipped directly in the pot).

CHEF's TIPS

1. Add a generous amount of fresh cracked black pepper when serving at the table. You may also add a good quality sherry tableside for an extra touch. 
2. Popcorn seasoned with old bay is one of my favorite garnishes.