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1
In a kettle bring the water to a boil and in it boil the corn, covered, for 10 minutes.
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2
Transfer the corn to a colander and pour the cooking water into a large heatproof bowl.
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3
In the kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain.
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4
Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the leeks over moderate heat, stirring, for 5 minutes.
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5
Add the potato, peeled and diced fine, and cook the mixture , stirring, for 10 minutes.
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6
Add the corn, cut from the cobs, the reserved cooking water, the bell pepper, the jalapeno, and salt and pepper to taste and simmer the chowder for 1 hour.
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7
In a blender puree 2 cups of the chowder, return it to the kettle, and stir in the half-and-half.
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8
Heat the chowder over moderate heat, stirring, until it is hot, ladle it into bowls, and top each serving with a dollop of the pistou and some of the bacon.
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9
In a food processor puree the basil and the garlic, add the oil, the Parmesan, and salt and pepper to taste, and blend the pistou until it is smooth.
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10
Stir the pistou into soups or toss it with cooked pasta or vegatables.
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11
(The pistou may be made 1 week in advance and kept, chilled, in an airtight container.)
