Take 2 ears of corn and grate, roughly on box grater making sure to reserve all the liquid.

Using a knife, remove kernels from the remaining corn and reserve cobs.

In a heavy-bottomed stockpot, cook bacon until crispy.

Add onion, celery and garlic to bacon grease and cook 2 to 3 minutes.

Sprinkle in the flour and cook 1 additional minute. Gradually add milk.

Add potatoes, corn, green chile, corn cobs, bay leaf and Old Bay.

Simmer approximately 30 minutes, stirring frequently.

Remove cobs and bay leaf and finish with heavy cream.

Season with salt and pepper to taste.

Depending on the corn, this soup can thicken differently. If too thin whisk 2 teaspoons cornstarch and 1 teaspoon water into soup and simmer 15 additional minutes. If too thick, add a little milk and adjust seasoning.