10 ears corn, husks and silk removed
3 ounces salt pork, rind removed, cut into two I-inch cubes
1 tablespoon unsalted butter
1 large onion, chopped fine
2 garlic doves, minced
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups whole milk
12 ounces red potatoes, unpeeled, cut into 1-inch cubes
1 teaspoon minced fresh thyme or
1 teaspoon dried
1 bay leaf
1 cup heavy cream
2 tablespoons minced fresh parsley
Salt and pepper

1. Using chef’s knife, cut kernels from 4 ears of corn (you should have about 3 cups). Grate kernels from remaining 6 ears on large holes of box grater into bowl, then firmly scrape any pulp remaining on cobs with back of butter knife or vegetable peeler (you should have 2 generous cups grated kernels and pulp

2. Cook salt pork in Dutch oven 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 onion, cover, and cook until onion is softened, about 12 minutes. Remove salt pork and reserve. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook, stirring constantly, about 2 minutes. Whisk constantly, gradually add broth. Add milk, potatoes, thyme, bay leaf, grated corn and pulp, and reserved salt pork and 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. Discard bay leaf and salt pork.
Stir in parsley, season with salt and pepper to taste, and serve immediately.