---
source: The Food Lab
author: J. Kenji López-Alt
serves: 6
prep time: 20 minutes
cook time: 25 minutes
total time: 45 minutes
tags:
  - soup
  - stew
  - chowder
  - corn
  - must-try
  - serious-eats
  - kenji-lopez-alt
---

Note: Buy the absolute freshest corn you can find, and use it the day you bring it home.

With a #sharp knife{}, cut the kernels off the @fresh ears of corn, husks and silks removed{6}. Reserve the cobs. Use the back of the knife to scrape the "corn milk" from the corncobs into a #large saucepan{}. Break the cobs in half and add to the pan. Add the @low-sodium chicken or vegetable stock{6%cups}, @bay leaf{1}, @fennel seeds{1%tsp}, @coriander seeds{1%tsp}, and @whole black peppercorns{1%tsp} and stir to combine. Bring to a boil over high heat, then reduce to just below a simmer and let steep for ~{10%minutes}. Strain the stock through a #fine-mesh strainer{} into a #bowl{}; discard the cobs and spices.

While the stock infuses, heat the @salt pork or slab bacon, cut into 1/2-inch cubes (optional){4%oz}, if using, and @unsalted butter{3%Tbsp} in a #3-quart saucepan{} over medium-high heat until the butter melts. Add the @medium onion, finely diced{1} (about 1 cup), @garlic cloves, minced or grated{2%medium} (about 2 tsp), and corn kernels and cook, stirring frequently, until the pork has rendered its fat and the onions are softened, about ~{7%minutes}. Reduce the heat if butter begins to brown.

Add the corn stock, peeled and cut into 1/2-inch dice @russet potatoes{1.5%cups} (1 to 2 potatoes), and @kosher salt{1%tsp}, bring to a simmer, and simmer, stirring occasionally, until the potatoes are tender, about ~{10%minutes}. Add the @whole milk or half-and-half{2%cups} and stir to combine. The chowder will look broken, with melted butter floating on top. Use an #immersion blender{} to blend the soup until the desired consistency is reached. Alternatively, transfer half of the soup to a #regular blender{} and blend, starting on low speed and gradually increasing to high, until smooth, about ~{1%minute}, then return to the remaining soup and stir well. Season to taste with kosher salt, @freshly ground black pepper{}, and @sugar (optional){} (with very fresh corn, sugar should not be necessary). Serve immediately, sprinkled with the finely sliced @scallions{3}.