Crisp the Bacon: Add the chopped bacon to a large Dutch oven or soup pot over medium-high heat and cook, stirring occasionally, until the bacon is crisp and its fat has rendered. Transfer the bacon to a paper towel-lined dish to drain, leaving the rendered bacon fat in the pot. Sauté the Vegetables: Add the corn kernels, celery, sweet onion, fennel, garlic, and half of the diced potatoes to the bacon fat. Sauté for 3–4 minutes, until the vegetables are tender and the onion and celery have become slightly translucent. Bundle the Herbs: Tie the rosemary and thyme together with kitchen string to form a small herb bundle, making it easier to remove them from the chowder later.
Build the Corn Broth: Add the herb bundle, bay leaf, water, optional ham hocks, and corn cobs to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and secure the lid tightly. Simmer the Soup: Simmer the covered chowder for 20 minutes, allowing the corn cobs, herbs, vegetables, and optional ham hocks to infuse the broth with flavor.
Remove the Aromatics: Use tongs to carefully remove the ham hocks, corn cobs, bay leaf, and herb bundle from the pot. Discard the removed ingredients.
Blend Part of the Chowder: Ladle about 4 cups of the broth and vegetables into a blender.Blend until the mixture is very smooth and creamy, then pour it back into the Dutch oven and stir thoroughly to combine. Add the Remaining Potatoes: Stir the remaining diced potatoes into the blended chowder along with the cream and white wine.
Simmer Until Tender: Return the pot to a simmer over medium heat and secure the lid tightly. Cook for 10 minutes, or until the potatoes are tender. Adjust the Seasoning: Taste the finished chowder and adjust with salt and black pepper as needed. If desired, add up to 1 teaspoon of sugar to further highlight the natural sweetness of the corn. Garnish and Serve: Ladle the hot chowder into bowls and top with the reserved crisp bacon and your preferred garnishes.
