Heat a drizzle of olive oil in a large pot over medium heat. Add the bacon and cook until crispy and golden, allowing the fat to render.
Stir in the potato, celery, garlic, and onion, coating them in the bacon fat. Cook until softened and fragrant.
Using a sharp knife, cut the base off the corn cobs and slice off the kernels. Reserve the cores for compost or feed them to the chickens.
Add the corn to the pot, followed by the vegetable stock. Season with salt and pepper, then simmer for 15 minutes, stirring occasionally.
Reduce the heat to low and stir in the cream, allowing it to warm through gently without boiling.
Ladle the chowder into bowls and garnish with spring onions, fresh parsley, and lemon zest. Finish with a crack of black pepper.
