Charlie Palmer - Charlie Palmers American fare: everyday recipes from my kitchens to yours

Using a chefs knife and working with one at a time, cut close to each ear of corn to slice all of the kernels from the cob. Place the kernels in a mixing bowl and set aside. Reserve the cobs.

Combine the milk and stock in a large stockpot over medium-high heat. Add the cobs and bring to a boil. Lower the heat and simmer for about 15 minutes or until the liquid is infused with corn flavor.

Remove the pot from the heat and, using tongs, remove the cobs and set them aside until cool enough to handle. Do not discard the broth.

When the cobs are cooled, working with one at a time and holding the cob upright in a large shallow dish, carefully scrape all of the residue from them with the edge of a knife. Discard the cobs and add the scrapings to the broth.

Fry the bacon in a large frying pan over medium-low heat, stirring frequently, for about 15 minutes or until all of the fat has rendered out and the bacon is crisp. Using a slotted spoon, transfer the bacon to a double layer of paper towels to drain.

Pour off most of the fat from the frying pan, leaving about 1 tablespoon. Return the pan to medium heat and, when hot, add the leeks and bell pepper. Fry, stirring frequently, for about 7 minutes or until the vegetables have softened. Using a slotted spoon, transfer the vegetables to a double layer of paper towels to drain.

When the vegetables are well-drained of fat, transfer them to the broth. Place the pot over medium heat and bring to a simmer. Add the potatoes and season with salt and pepper. Bring to a boil. Lower the heat and simmer for about 15 minutes or until the potatoes are tender.

Add the reserved corn kernels and again bring to a simmer. Simmer for about 6 minutes or just until the corn is barely cooked.

Remove about 2 cups of the chowder from the pot and place in a blender or food processor fitted with the metal blade. Process to a thick puree. Pour the puree back into the chowder and simmer for another 5 minutes.

Remove the chowder from the heat and stir in the reserved bacon along with the herb of choice. Taste and, if necessary, adjust the seasoning with salt and pepper.

Serve piping hot in large shallow soup bowls with 1 jumbo shrimp or 2 large shrimp in the center of each bowl.

Fry the bacon in a frying pan over low heat, stirring frequently, for about 15 minutes or until the fat has rendered out and the bacon is brown and crisp. Using a slotted spoon, transfer the bacon to a double layer of paper towels to drain.

Place the butter in a large saucepan over medium heat. When melted, add the leeks and cook, stirring frequently, for about 8 minutes or until the leeks are very soft and fragrant but have not colored.