Cut the bacon into small pieces and cook in a heavy soup pot until the fat has been rendered. Remove the cooked pieces.
Stir in the diced onions and cook until they start to soften. Dice the potatoes into even pieces. Add the diced potatoes to the pot, stir and sauté for a minute or so.
Add the stock, bay leaf and frozen corn kernels. Bring the mixture to a simmer, cover, and cook until the potatoes are tender. Remove the bay leaf and allow to cool slightly.
Chop the cooked bacon pieces and parsley. Set aside.
Remove about three cups of the soup mixture and puree in the blender. Return the pureed chowder to the pot.
Add the ½ cup heavy cream to the chowder base and gently heat the mixture to a simmer. Add the chopped fresh parsley, chopped bacon bits, sea salt and pepper. Taste and correct seasonings. Refrigerate for at least 24 hours before serving.
To reheat: warm gently in a heavy soup pot, stirring frequently, until it just starts to simmer. Ladle into heated bowls and enjoy.
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.