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"We are not tired of eating corn on the cob yet, so to make this corn chowder I had to buy extra corn so the kids could have both the soup and corn on the cob, too. (That&amp;#039;s a lot of corn.) I used water, carrots, celery, onions and the corn cobs to make a quick stock, then added potatoes and the cut corn to that base. This soup just tastes like summer to me, the essence of corn. I upped the amounts for the other vegetables so this was more like a veggie chowder.  &amp;amp;lt;&amp;amp;gt;  The technique I used:  I started the way these things usually do, with some diced carrots, celery and onions softening in butter. Once that had started, I cut the kernels off 3 cobs of corn.  &amp;amp;lt;&amp;amp;gt;  I reserved the kernels, but cut the cobs in half and added them to the vegetables. I poured in some water, then added thyme, salt, pepper and a bay leaf.  &amp;amp;lt;&amp;amp;gt;  Simmered for 20 minutes, then added diced potatoes. Once they had begun to soften, I added milk and the reserved kernels. Heated through, then served.  &amp;amp;lt;&amp;amp;gt;  Three fresh ways with corn:  Gold-Medal Corn-Zucchini Casserole  Shrimp and Corn Broiler Dinner  Using Leftover Corn  \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48331/corn-chowder-2444/>