6 ears sweet corn
2 tablespoons extra-virgin olive oil
10 strips bacon, cut into 1-inch pieces
1 rib celery, finely chopped
1 carrot, peeled and finely chopped
1 medium onion, chopped
1 tablespoons all-purpose flour
3 Idaho potatoes, peeled and cut into 1/2-inch pieces
2 quarts heavy cream
2 tablespoons fresh thyme leaves, finely chopped
Sea salt and freshly ground black pepper
2 tablespoons truffle butter
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