Great Chowder Starts with Corn Cobs

Local delicious sweet corn is arriving at the farmers markets. So stock up! After you cook your corn, cut it off the cob but don't throw the cobs away!  Because the liquid and sweetness remains with the cob, it makes a great base for soups and stocks. This is one of our favorite corn chowder recipes from Spicy Corn and Poblano Chowder was originally published in the July 1997 issue of Gourmet Magazine.  Make it with fresh corn in the summer and serve chilled.  Be sure to make some extra corn and freeze it along with the cobs for the winter so you can appreciate this recipe again as a hot soup on a chilly day.