Prepare corn: Remove husks and silk. Cut the kernels from the cobs using a chefs knife. Using the back of the knife, scrape the cobs to extract the pulp into a bowl. Place pulp in a clean kitchen towel and wring to extract corn juice (yields about ? cup). Reserve juice and discard pulp.

Cook aromatics: In a Dutch oven over medium heat, melt butter. Add diced salt pork (or bacon), onion, thyme, 2 teaspoons salt, and 1 teaspoon pepper. Cook 8-10 minutes until onion softens and edges brown.

Build base: Stir in flour and cook 1-2 minutes. Gradually whisk in 5 cups water and bring to a boil.

Simmer: Add corn kernels and diced potatoes. Reduce heat to medium-low and simmer 18 minutes until potatoes are tender.

Blend partially: Transfer 2 cups of chowder to a blender, puree until smooth, and return to pot. Stir in half-and-half and reheat to a gentle simmer.

Finish: Off heat, stir in reserved corn juice. Season with additional salt, pepper, and sugar as needed. Garnish with chopped basil before serving.

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This chowder combines the smoky salt pork base traditional to New England recipes with the natural sweetness of corn juice, producing a creamy and robust balance characteristic of Americas Test Kitchens approach.