Peel all the skin off potatoes and chop into bite sized pieces. (About 1 inch).

Remove husk from corn and clean very well. Remove any bad spots. Over a large bowl use a knife to remove kernels from the cob. Then, take a spoon and 'milk' the cob, removing all of the kernel bits and juice from the cob. I save one cob and milk it at the very end as a garnish.

In a Dutch oven, brown the bacon. Leave 1/4 of grease rendered in pot, set the rest aside. Set bacon on napkin to absorb grease and use as topping for end result.

Melt butter in pot with the bacon grease. Add onion and celery. Season with a little bit of your salt and pepper. Saute for a few minutes or until onion is translucent and flavors are brought out. You can smell when this has happened.

Add your carrots, garlic and the rest of your seasonings (except for chicken bullion). Saute for 2 minutes.

Add potatoes and corn to pot. Fill with water about 1 inch above ingredients. Cover and bring to a boil. Add cream and chicken bullion and stir. Reduce heat and simmer 30 minutes or until potatoes are tender.

Use an immersion blender or hand potato masher and blend 1/3 of potatoes to thicken broth. If you like a thicker chowder you can mix 2 tsp of cornstarch with some cold water and add to pot. Allow to simmer 10 more minutes and serve.

I garnish mine with fresh pulp from one corn, parmesan cheese and the bacon bits.