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1
Hold an ear of corn upright on its end and use a sharp knife to cut off the kernels.
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2
Once all of the kernels have been removed, use the knife to scrape all of the juice and remaining bits of kernel from the cobs into a bowl.
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3
Repeat with the remaining ears.
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4
Set the kernels and juice aside.
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5
Cut the cobs in half and place them in a stockpot.
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6
Cut one of the onions into quarters.
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7
Cut one of the carrots and the celery into a few large pieces and add them, the quartered onion, and the bay leaves to the stockpot.
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8
Cover the contents with cold water and bring to a boil.
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9
Reduce the heat so the mixture simmers.
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10
Cook until fragrant, about 1 hour.
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11
Strain the stock, discarding the solids, and set aside.
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12
Cut the remaining 2 onions and carrot into small dice.
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13
In a large heavy-bottomed pot, heat the olive oil and butter over medium-low heat until the butter foams.
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14
Add the onions and a pinch of salt.
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15
Cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes.
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16
Add the carrot and continue to cook, stirring occasionally, until the carrot begins to soften, 7 to 10 minutes.
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17
While the vegetables are cooking, peel the potatoes and cut them into small dice.
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18
Strip the leaves off of the marjoram.
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19
Add the potatoes, half of the marjoram leaves, the corn and corn juice, and about 1 teaspoon salt to the onions and carrot.
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20
Stir to combine and cook for 2 minutes.
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21
Add the corn stock to cover and raise the heat to bring the soup to a boil.
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22
Reduce the heat and simmer until the potatoes are tender, 20 to 25 minutes, adding stock or water to cover if needed.
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23
Transfer half of the soup to a food processor or blender and puree until smooth.
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24
Return the pureed soup to the pot and adjust the consistency with more stock or water as needed.
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25
Chop the remaining marjoram leaves.
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26
Bring the chowder back to a boil and stir in the marjoram.
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27
Ladle into warm bowls and top each serving with a spoonful of creme fraiche.
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28
Serve hot.
