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1
Preheat the grill to medium-high heat.
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2
Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown.
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3
Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
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4
Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery.
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5
Put the pot over high heat and bring it to a strong boil.
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6
Cook for 45 minutes, then strain the solids.
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7
Cool.
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8
In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat.
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9
Cook until fork tender, about 15 minutes.
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10
then remove from heat and set aside.
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11
In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers.
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12
Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes.
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13
Add the garlic and cook for 1 minute more, stirring frequently.
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14
Stir in 3 cups of the stock and simmer for 30 minutes.
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15
Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
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16
Wipe the stock pot clean, put it over medium-high heat and add the bacon.
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17
Cook until crisp, then drain on a paper towel lined plate.
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18
Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn.
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19
Season with the salt and pepper and saute for 4 to 5 minutes.
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20
Add the stock and potatoes and combine well.
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21
Stir in the heavy cream, add the corn puree mixture.
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22
Heat through and adjust seasoning, if necessary.
