Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Carefully cut kernels from the cob by standing the cob upright, stem end down, on the cutting board. Using a sharp knife, cut downward along the cob to remove the kernels, rotating the cob a quarter turn after each cut.
Over a bowl, using the back of the knife, scrape down the cobs to collect the milky juices. Combine the cut kernels with these juices. Set aside.
Cook bacon in a stockpot or kettle over medium low heat, while stirring constantly, to prevent sticking or burning. Cook until the fat has rendered and the bacon is crispy, about 6-8 minutes.
Using a slotted spoon, carefully remove the bacon. Set aside.
Increase the heat to medium.
Add butter, onion, celery, red pepper, thyme and Minced Garlic.
Cook, while stirring occasionally, until onions are translucent and vegetables start to become tender and aromatic, about 8-10 minutes. Season with salt & pepper.
Add cumin and turmeric.
Cook until aromatic.
Add reserved corn mixture, potatoes, Water, chicken base and tabasco.
Whisk until thoroughly combined and chicken base dissolves.
Bring to a boil, then reduce to a simmer.
While whisking constantly, add Roux, in stages, until it is all incorporated, ensuring no lumps form.
Monitor the heat and continue to simmer, while stirring occasionally, until the soup has thickened and coats the back of a spoon, about 15-20 minutes.
Add cream.
Bring back to a simmer.
Remove from the heat. Add reserved bacon. Taste and adjust seasoning as needed.
Transfer to clean food storage containers. Hold for service.
-OR- Cool completely. Cover, label, date and store refrigerated.