Smoky Corn Chowder

6 ears corn, shucked
4 slices bacon, cut crosswise into 1/2 inch strips
2 Tbsp. unsalted butter
1 medium onion, chopped
1/2 cup each - chopped celery, carrot, and red bell pepper
1 Tbsp. fresh thyme leaves, chopped
1 tsp. ground cumin
3/4 tsp. salt
1/2 tsp. freshly ground pepper
3 large (1-1/2 lb) Yukon gold potatoes, peeled, cut into bit-size chunks
2 (14 oz) cans chicken broth
1 cup water
1/2 cup half and half
1 square cornbread (about 4x4 inches), cut into 1-inch cubes

With a sharp knife, remove corn kernels from cobs and set aside. Reserve cobs.

In a 6 quart pot, cook bacon over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve bacon drippings. Melt butter in pot and add onion, celery, carrot and red bell pepper. Cook until tender, about 10 minutes. Stir in thyme, cumin, salt and pepper. Add potatoes, chicken broth, water, and reserved corncobs. Bring to a boil, reduce heat, and simmer, covered, 10 minutes, until potatoes are tender. Remove and discard corncobs. Add corn kernels and simmer 5 minutes.

Puree 2 cups soup in a blender until smooth. Return to pot; stir in half-and -half and remove pot from heat.

Heat reserved bacon drippings in a large nonstick skillet over medium heat. Add cornbread cubes and cook 2 minutes, or until browned, turning frequently with a spatula. Return pot to low heat to heat soup; do not boil again. Ladle soup into bowls and garnish with cornbread croutons and bacon.