Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over
a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp
and juice from the cobs.
Cook bacon pieces in large heavy bottomed over medium high heat for about 5-8
minutes, or until bacon is crisp. Transfer bacon to a paper towel lined plate and set
Use a spoon to take out some of the bacon grease from the pot reserving about 1
tablespoon in the pot. Add butter and melt.
Add diced onions, garlic, celery and thyme and sauté for about 3-4 minutes, until
soft, translucent and fragrant. Add in creole seasoning and flour, stir for 1 minute.
While whisking, pour in water and increase heat to medium high. Add in corn,
potatoes, and bay leaf. Stir and bring to a low boil, then reduce heat to medium low
and simmer for about 15 to 20 minutes, stirring often until potatoes are fork tender.
Throw in the carrots half way through this cooking time.
Transfer 2 cups of the soup to a blender and blend until smooth. Stir the blended
soup back into the pot.
Add in heavy cream, and about half the chives. Stir in and heat through for about
Sprinkle with remaining chives and cooked bacon pieces before serving.