The Best Corn Chowder

🥘 Ingredients

• fresh ears of corn, husks and silks removed 6
• low-sodium chicken or vegetable stock 6 cups
• bay leaf 1
• fennel seeds 1 tsp
• coriander seeds 1 tsp
• whole black peppercorns 1 tsp
• salt pork or slab bacon, cut into 1/2-inch cubes (optional) 4 oz
• unsalted butter 3 Tbsp
• medium onion, finely diced 1
• garlic cloves, minced or grated 2 medium
• russet potatoes 1 ½ cups
• kosher salt 1 tsp
• whole milk or half-and-half 2 cups
• freshly ground black pepper
• sugar (optional)
• scallions 3

1. 1

   Note: Buy the absolute freshest corn you can find, and use it the day you bring it home.
2. 2

   With a sharp knife , cut the kernels off the fresh ears of corn, husks and silks removed . 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 , bay leaf , fennel seeds , coriander seeds , and whole black peppercorns 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.
3. 3

   While the stock infuses, heat the salt pork or slab bacon, cut into 1/2-inch cubes (optional) , if using, and unsalted butter in a 3-quart saucepan over medium-high heat until the butter melts. Add the medium onion, finely diced (about 1 cup), garlic cloves, minced or grated (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.
4. 4

   Add the corn stock, peeled and cut into 1/2-inch dice russet potatoes (1 to 2 potatoes), and kosher salt , bring to a simmer, and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes . Add the whole milk or half-and-half 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 .