Savory Summer Corn Chowder

1. Prepare Corn

Cut the kernels off the cobs of the corn and collect them in a large bowl. Use the back of a knife to scrape the cobs and collect the corn milk into a medium saucepan.

2. Infuse Stock

Break the cobs into pieces and add them to the saucepan along with the chicken or vegetable stock, bay leaf, fennel seed, coriander seed, and black peppercorns. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Strain the stock through a fine mesh strainer and discard the solids.

3. Cook Vegetables

In a 3-quart saucepan, melt the butter over medium heat. Add the finely diced onion, minced garlic, and corn kernels, and cook until the onions soften and the corn becomes tender, about 7 minutes. Stir in the flour and cook for another minute, stirring constantly to ensure the flour doesn't burn.

4. Simmer Chowder

Gradually add the infused corn stock to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a simmer. Add the diced potatoes and a teaspoon of salt, and let them cook until they are tender, about 10 minutes.

5. Finish and Serve

Pour in the half and half, stirring to combine. If you prefer a creamier texture, blend part of the soup using a blender or hand blender, then return it to the pot. Heat the soup through on high for about a minute if you used a blender. Season the chowder with kosher salt, freshly ground black pepper, and a pinch of sugar if desired. Serve immediately, topped with finely sliced green onions.