A mash-up of two recipes was quite delicious and easy. A great late summer / early fall dish for when corn remains but days begin to cool.

Ingredients
4 cups chicken broth
2 1/2 cups total of milk/cream/half and half
4-6 ears of corn, kernels cut off cobs and cobs reserved
4 oz (4 slices) bacon, chopped
1 large onion, finely diced (1 1/2 cup)
¼ cup all purpose flour
1 lb Yukon potatoes (about 3 medium), peeled and cut into 1/4" thick pieces
2 tsp kosher salt, or to taste
1/4 tsp black pepper
1/4 tsp cayenne pepper, or to taste
2 Tbsp chives, chopped, to garnish

Preparation

Make Corn Stock:
Add to stock pot the bare cobs, broth, and milk/cream. Bring to a boil then reduce heat and simmer at least 20 minutes, but preferably. more if you have the time. Remove cobs when ready to use.

Make Corn Chowder:

Place a large dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

In the same pot, add chopped onion, to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).

Add flour and cook about 1 minute, stirring often.

Add sliced potatoes, corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper.

Pour stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender.

If desired, pull up about ¼ of soup off and blend until smooth. Return to pot with rest of soup.

Ladle into bowls and garnish with reserved bacon and chopped chives.