Fresh Summer Corn Chowder

1. Remove corn kernels from cobs; place kernels in a bowl. Scrape "milk" from cobs into the same bowl; reserve 1 cob.

2. Melt butter in a large saucepan over medium-low heat. Add scallions, onion, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeño; cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob; simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.

3. Season chowder with cilantro and black pepper.

Cook's Notes:

Nothing matches the flavor or texture of fresh corn, but you can substitute 2 pounds frozen corn kernels, thawed.

Substitute basil for cilantro, if preferred. Substitute plain soy or coconut milk for regular milk, if preferred.

To make this a seafood chowder, add cooked salmon, shrimp, or crab to the cooked soup. Chicken stock can be used instead of vegetable stock, if you like.