Sweet-and-Spicy Corn Soup

Cut corn kernels off cobs onto a rimmed baking sheet. Using the back of a knife, scrape the corn milk and remaining pulp from cobs onto baking sheet. (You should have about 5 cups.) Reserve 3 cobs; discard remaining 5.

Cook bacon in a large Dutch oven over medium, stirring occasionally, until crisp, about 5 minutes. Transfer bacon to a plate lined with paper towels. Reserve 1 tablespoon drippings in Dutch oven, discarding remaining drippings.

Add oil to drippings; heat over medium. Add onion and 1/2 teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and potato. Cook, stirring occasionally, until potatoes are just starting to soften, about 2 minutes. Add vegetable broth, 4 cups corn kernels, and the reserved corn cobs to Dutch oven. Increase heat to medium-high; bring to a boil. Reduce heat to medium, and simmer until potatoes are tender, about 12 minutes. Remove from heat; discard cobs.

Pour soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, 30 to 45 seconds. Return mixture to Dutch oven, and stir in milk, cider vinegar, hot sauce, and remaining ½ teaspoon salt.

Divide soup among 4 bowls; top each with Greek yogurt, basil, chives, bacon, remaining 1 cup corn kernels, and pepper. Serve with additional hot sauce, if desired.