Fire Roasted Corn Chowder

Step 1: roast a bazillion ears of corn on a giant bonfire, in the water soaked husks, wrapped in tinfoil. The ears are done when the foil discolors. Eat your fill. Let the rest cool overnight on the picnic table. Reserve 4 for the chowder. Send the rest home with other families for their chowder.
Step 2: chip 1/2 cup of salt pork off a block. (Or use 2 slices good bacon)
Step 3: Cook in 2 tablespoons of butter with 1 onion.
Step 4: Add 1/2 cup bell better. (1/2 a huuuuuge pepper)
Step 5: peel the corn and cut the kernels off. Add 1 at a time to the pot.
Step 6: salt
Step 6: add 1 quart of broth, a few sprigs of thyme, and pepper. Boil for 5 minutes
Step 7: add milk, cream, 1/2 and 1/2, whatever dairy you have until it looks right.
Step 7: bring to boil.
Step 8: serve with pepper