• 4 slices bacon
• 1 small onion, chopped
• 2 med celery stalks, diced
• 6 small ears of corn
• 4 1/2 Cups of milk
• 2 medium potatoes, peeled and diced
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground white or black pepper
• 1 Tablespoon unsalted butter

Place bacon in a soup pot and cook over med low heat until it releases all of its fat and is beginning to crisp, 10-15 min.  Leaving the bacon in the pan, spoon off all but 2 Tablespoons of the fat. Add onion and celery and cook, stirring, until tender and slightly browned, 10-15 min.

Remove the kernels from the corn.  Reserve the kernels and add the cobs to the soup pot along with the milk and potatoes.  Push the corn cobs into the milk to fully submerge them. Bring the milk to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, 10-15 minutes. Remove the cobs. Stir in the reserved corn kernels along with the salt and pepper.  Simmer gently until the corn is tender, about 5 minutes. With a slotted spoon, remove 1 1/2 cups solids from soup and puree until smooth. Return to the soup and add the butter.  Let stand until the butter is melted, then stir.  Serve!