Ingredients

• 4 ears fresh corn
• 4 strips bacon, diced
• 2 tablespoons unsalted butter
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 1/2 large onion, diced
• Kosher salt and freshly ground black pepper
• 1/2 cup milk
• 5 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
• 2 cloves garlic, minced
• 2 plum tomatoes, seeded and diced

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Instructions

1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
3. Serve garnished with the scallion greens and reserved bacon.