- 6 medium ears of corn, kernels cut off, cobs halved crosswise
- 2 cups milk
- 1 1/4 cups heavy cream
- 2 1/2 tablespoons unsalted butter
- 4 thick slices lean smoked bacon (4 ounces), cut into 1/2-inch dice
- 2 celery ribs, finely diced
- 1 medium onion, finely diced
- Small pinch of saffron threads
- 1 tablespoon chopped tarragon
- Salt and freshly ground pepper
- In a large saucepan, cover the corncobs with the milk and heavy cream and bring to a simmer over moderate heat. Remove from the heat, cover and let stand for 10 minutes. Discard the corncobs.
- Meanwhile, in a large saucepan, melt 2 tablespoons of the butter. Add half of the corn kernels to the pan and cook over moderately low heat, stirring occasionally, until just tender, about 10 minutes. Working in batches, add the kernels to a blender along with the milk and cream and puree until smooth.
- Melt the remaining 1/2 tablespoon of butter in the saucepan. Add the bacon and cook over moderate heat until lightly browned, about 5 minutes. Add the diced celery, onion, saffron and the remaining corn kernels, cover partially and cook, stirring occasionally, until the celery and onions are tender, about 10 minutes. Add the corn puree and the tarragon and season with salt and pepper. Ladle the chowder into bowls and serve.
The chowder can be refrigerated overnight.