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1
Husk the corn.
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2
Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
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3
Cut the kernels from the cobs and place in a bowl.
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4
You should have about 2 cups.
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5
Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
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6
Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
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7
Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
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8
Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
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9
Add the butter, onion, bell pepper, thyme, cumin, and turmeric and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
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10
Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
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11
Some of the potatoes will have broken up, but most should retain their shape.
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12
Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
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13
Reduce the heat to medium and season the chowder with salt and pepper.
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14
Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
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15
As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
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16
Adjust the seasoning if necessary.
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17
If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
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18
Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
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19
When ready to serve, reheat the chowder over low heat; don't let it boil.
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20
Ladle into cups or bowls and sprinkle with the chopped chives.
