To Make the Roasted Corn and Potato Chowder:

• Cut across the slices of bacon to make 1/2-inch strips. In a soup pot over medium heat, cook the bacon, stirring frequently, until it is crisp. Use a slotted spoon to transfer the crispy bacon to a paper towel lined plate. Set it aside.
• Drain all but 3 tablespoons of the bacon grease. You can eyeball it: you don't need to be precise.

  Add the onions, carrots, celery, and a pinch of salt and cook, stirring frequently, until the onions are translucent.
• If using corn on the cob, cut the kernels away from the cob, then use a spoon to scrape any remaining corn milk from the cob. Combine the scrapings with the corn.
• Add the corn stock, potatoes, corn, chicken or vegetable bouillon, thyme, nutmeg, and bay leaf. If you used fresh corn, please add the cobs, too!

  Bring to a boil, then lower the heat to a simmer and cook until the potatoes and carrots are very tender.
• Taste the broth and adjust the seasoning with salt and pepper to taste. Whisk the cornstarch with 1/4 cup of water or shake it together in a jar. Pour into the soup and stir. Raise the heat to medium high and bring back to a simmer, stirring constantly. Simmer for 3 minutes, stirring frequently.
• Drop the heat back to low, stir in the heavy cream and the crispy bacon, and heat just until steam tendrils rise from the soup, about 1 1/2 minutes. Do not boil the chowder!
• Serve with a handful of sliced green onions and chopped fresh parsley, if desired.