Scrape the corn off four cobs and set aside in a bowl. Put the cobs in a stock pot with 1 bay leaf, cover with a litre of water, and bring to a simmer. Turn down the heat to a simmer and leave to cook for 90 minutes.

Meanwhile, melt 1 tbsp butter in another pot or large pan over medium heat, add 2 long shallots, peeled and finely chopped, 1 mild green chilli (I used jalapeno), stalk, pith and seeds discarded, then finely chopped, and fry until softened. Strain the corn stock into this pot, add 250g potatoes, peeled and cut into bite-sized pieces and half the corn kernels. Simmer until the potatoes are cooked. Run an immersion blender through the soup till about half the potatoes and corn are puréed.

Melt 1 tbsp butter in a small frying pan set over high heat, add the other half of the corn kernels, and fry till they start to char nicely.

Stir the charred corn into the pot, add 100ml cream, a squeeze of lime juice, and season to taste.

Garnish the chowder with chopped chives or spring onions before serving.