Begin by removing the corn kernels from the cobs, reserving the kernels.

Add the corn cobs to a large stock pot and fill with 8 cups cold water.

Bring to a boil and cook for 15 minutes.

Set aside to cool. Strain and discard the cobs and solids.

Cook your bacon however you prefer. Reserve the grease. Let the bacon cool, then crumble.

Add 2 tablespoons of the bacon grease and 2 tablespoons butter to a large pot over medium heat. Add in the onion and cook for 5 minutes, stirring occasionally, until fragrant.

Sprinkle with the flour and cook for another minute, stirring constantly.

Stir in the apple cider vinegar, stirring constantly until it completely evaporates.

Pour in 4 cups of the corn broth.

Add in the bay leaf and reserved corn kernels, stirring to combine.

Bring the mixture to a simmer and cook for 10 minutes.

Remove from heat, discarding the bay leaf. Using an immersion blender (paid link), carefully puree to your preferred texture.

Once pureed, stir in the heavy cream and season with salt and pepper.

Spoon into bowls and top with crumbled bacon and chives.