If making the soup using frozen or canned corn, skip steps 1 & 2.

Put a small bowl, upside down in a large bowl. Stand the corn cobs upright on their end and use a sharp knife cut the kernel from top to bottom, removing the kernels so they fall into the large bowl. Set the kernels aside and keep the cobs.

To a large soup pan, add the cobs, stock, bay leaves, peppercorns and garlic. Bring to a simmer, partially cover with a lid and cook for 10 minutes. Strain the liquid and discard the cobs and seasonings.

To the same pan add the olive oil and butter over medium heat until the butter is melted and bubbly. Add the onion, pepper and celery. Stir and cook for 8-10 minutes until the vegetables start to soften.

Stir in the garlic and cook for 1 minute, then add the corn, salt and pepper, mix well.  Cook for a couple of minute to develop the corn flavor.

Stir in the milk, stock, (make sure you have 4 cups, if not you can add more stock or water), potatoes and nutmeg. Bring to a simmer and cook for 15 minutes, uncovered, stirring often until the potatoes are tender. The starch from the corn and potato should thicken the soup slightly. If you like it thicker, mix a little broth or water with a couple of tablespoons of flour (or corn starch/corn flour) and stir into the cooking soup until thickened to your likeness.

Taste for seasoning, add more salt if needed.

Serve warm and garnish with chopped chives.