INGREDIENTS:
10 medium ears fresh yellow corn,
   husks and silks removed
3  ounces salt pork, trimmed of rind
   and cut into two 1-inch cubes
1  tablespoon unsalted butter
1  large onion, preferably Spanish,
   chopped fine 
2  medium garlic cloves, minced 
   (about 2 teaspoons)
3  tablespoons all-purpose flour
3  cups chicken stock or canned
   low-sodium chicken broth
2  medium red-skinned potatoes 
   (about 12 ounces), scrubbed and
   cut into 1/4-inch cubes (about 2 cups)
1  medium bay leaf
1  teaspoon minced fresh thyme leaves 
   (or 1/4 teaspoon dried)
2  cups whole milk
1  cup heavy cream
2  tablespoons minced fresh parsley leaves
1  1/2 teaspoons salt
Ground black pepper to taste

DIRECTIONS:
1. Stand corn on end. Using chef’s knife,
cut kernels from 4 ears corn (you should 
have about 3 cups); transfer to medium bowl
and set aside. Grate kernels from remaining
6 ears on large holes of box grater, then 
firmly scrape any pulp remaining on cobs with
back of knife (you should have 2 generous cups
kernels and pulp). Transfer to separate bowl
and set aside.

2. Sauté salt pork in Dutch oven or large
heavy-bottomed saucepan over medium-high heat,
turning with tongs and pressing down on pieces
to render fat, until cubes are crisp and golden
brown, about 10 minutes. Reduce heat to low,
stir in butter and onions, cover pot, and cook
until softened, about 12 minutes. Remove salt
pork and reserve. Add garlic and sauté until
fragrant, about 1 minute. Stir in flour and
cook, stirring constantly, about 2 minutes.
Whisking constantly, gradually add stock.
Add potatoes, bay leaf, thyme, milk, grated
corn and pulp, and reserved salt pork; bring
to boil. Reduce heat to medium-low and simmer
until potatoes are almost tender, 8 to 10 
minutes.  Add reserved corn kernels and heavy 
cream and return to simmer; simmer until corn
kernels are tender yet still slightly crunchy,
about 5 minutes longer. Discard bay leaf and 
salt pork. Stir in parsley, salt, and pepper
to taste. Serve immediately.

Makes about 2 quarts, serving 6