Farm Fresh Corn Chowder

To make the stock:
Bring water to boil in a 5-quart soup pot. Add corn whole and blanch for 4-6 minutes. Remove corn from pot (leaving the water which is the beginning of your corn stock). After cooling slightly, remove the kernels from the cob with a sharp knife. Reserve two pieces of corn for later and place kernels back into the cooking liquid with the cobs. Add 1 tablespoon Kosher salt to soup and cook for another 45 minutes on a medium-low heat. At this point you can let the mixture sit for a while to allow the flavors to absorb.
Discard the cobs and begin blending the corn mixture using a hand blender. You next want to separate the corn mixture from the liquid by pouring it through a mesh sieve and save the corn pulp in a blender. (If you have a high powered blender such as the Vitamix, you can omit the step with a sieve and simply blend the kernels and stock together until creamy.) When all of the mixture has been separated, blend the corn with 1 cup milk until it forms a smooth consistency. Add this mixture back to the stock and you have the base for your chowder. Either freeze or begin making the corn chowder.
To make the chowder:
In a large saute pan, heat olive oil and saute onions, potatoes and red pepper until they begin to brown (approximately 10 minutes). Season with salt and pepper. Add this mixture to the corn stock and cook for another 20-30 minutes on low. Add in the cooked corn and (bacon if desired) and sprinkle with chopped fresh parsley.