Modern Corn Chowder

1. Using paring knife, cut kernels from corn (you should have 5 to 6 cups). Holding cobs over second bowl, use back of butter knife or vegetable peeler to firmly scrape any pulp remaining on cobs into bowl (you should have 2 to 2-1⁄2 cups of pulp). Transfer pulp to center of clean kitchen towel set in medium bowl. Wrap towel tightly around pulp and squeeze tightly until dry. Discard pulp in towel and set corn juice aside (you should have about 2⁄3 cup of juice).
2. Melt butter in Dutch oven over medium heat. Add onion, bacon, thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook, stirring frequently, until onion is softened and beginning to brown, 8 to 10 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water and then bring to boil. Add corn kernels and potatoes. Return to simmer, reduce heat to medium-low, and cook until potatoes have softened, 15 to 18 minutes.
3. Transfer 2 cups chowder to blender and process until smooth, 1 to 2 minutes. Return puree to pot, stir in half-and-half, and return to simmer. Remove pot from heat and stir in reserved corn juice. Season with salt, pepper, and up to 1 tablespoon sugar to taste. Sprinkle with basil and serve.

CUTTING CORN KERNELS FROM THE COB
To cut kernels off an ear of corn without having them fly all over the kitchen counter, hold ear on its end inside large, wide bowl and use paring knife to cut off kernels.