Sweet Corn and Truffle Chowder

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6 ears sweet corn

2 tablespoons extra-virgin olive oil

10 strips bacon, cut into 1-inch pieces

1 rib celery, finely chopped

1 carrot, peeled and finely chopped

1 medium onion, chopped

1 tablespoons all-purpose flour

3 Idaho potatoes, peeled and cut into 1/2-inch pieces

2 quarts heavy cream

2 tablespoons fresh thyme leaves, finely chopped

Sea salt and freshly ground black pepper

2 tablespoons truffle butter