Nothing better with good fresh corn. I like this recipe that we made recently with some local Ohio Corn
Corn Chowder
recipetineats.com
- 4 ears of corn (or 4 cups / 750g / 1.5 lb frozen or canned corn, drained)
- 1 tsp butter (or oil)
- 250 g / 8 oz bacon , chopped
- 2 tbsp / 30 g butter (use 3 tbsp if bacon is lean)
- 1 garlic clove , minced
- 1 small onion , diced (or half large onion) (yellow, brown or white)
- 5 tbsp / 60g flour
- 2 cups chicken broth , low sodium preferred
- 3 cups milk (I used skim milk and it was fine)
- 600 g / 1.2 lb potatoes , cut into 1 cm / 2/5″ cubes (about 2 large)
- 2 sprigs of thyme OR 1 tsp dried thyme
- 3/4 cup / 185 ml cream
- 3/4 cup shallots , green part finely sliced (green onions / scallions)
- Salt and finely ground pepper to taste
- Cut the corn off the cob. Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. Keep naked cobs.
- Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
- Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 – 3 minutes until onion is translucent.
- Add flour and mix it in. Cook, stirring, for 1 minute.
- Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it’s simmering energetically but not bubbling like crazy or super gently).
- Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
- Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.
Eat On Edgecliff 
I also learned the trick of making corn stock from my parents. It adds such an amazingly perfect depth of flavor to the final soup. Yum! Excited to have found your site.