If you didn’t prep your corn in advance, slice the kernels off the cob and use the back of your knife to scrape off the extra milky bits. Set aside.

Add the chopped bacon to a large pot and cook until crispy. Remove with a slotted spoon and set aside, leaving some of the drippings in the pot.

Add the chopped onion, light parts of the green onion, and potatoes to the pot. Sauté for about 5 minutes, stirring occasionally.

Stir in the corn and minced garlic, then season generously with salt and pepper.

Pour in the white wine and let it cook down for a minute, scraping up any brown bits. Add the broth and a bay leaf. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potatoes are tender.

Remove the bay leaf. Blend a portion of the soup and then stir it back into the pot (you can also use an immersion blender here).

Add the full round of Boursin and stir until melted and creamy.

Ladle into bowls and top with the crispy bacon, green onion tops, and some more freshly cracked black pepper.