recipes - corn chowder

Corn Chowder
7 ears corn, kernels removed (3 1/2 cups)
8 ounces bacon, cut into 1/2 inch dice
2 small onions, peeled cut into 1/4 inch dice
4 ribs celery, cut into 1/4 inch dice
2 jalapeno peppers, seeded cut into 1/4 inch dice, plus more for garnish
4 sprigs thyme
1 small dried bay leaf
6 cups chicken stock, fat skimmed
Coarse salt and ground black pepper
3 cups half-and-half
Fresh chives, chopped, for garnish
Preheat oven to 350. Spread 1/2 cup corn kernels on rimmed baking sheet; roast until golden, 10 to 12 minutes
In stockpot over medium heat, cook bacon until crisp and fat is rendered, 4 to 6 minutes. Transfer to paper towels. Pour off all but 4 tablespoons fat from pot
Add onions, celery, jalapeno, thyme, and bay leaf to stockpot. Cook over medium heat until vegetables are soft, 10 to 12 minutes. Add chicken stock; bring to a boil. Reduce to a simmer; cook 20 minutes.
Add remaining corn; simmer until tender, about 7 minutes. Remove from heat; discard thyme and bay leaf. Season with salt and pepper. Tranfer to blender; process to smooth. Strain; tranfer to clean pot. Add half-and-half; simmer until hot. Adjust seasoning. Garnish with chives, reserved bacon, and roasted kernels