Corn Chowder With Cheddar



  1. Shuck the corn, remove the silk, and cut off the stem end so the cob has a flat surface.
  2. Stand each ear up on a cutting board and scrape off the kernels.
  3. Transfer the kernels to a bowl.
  4. Put the corncobs and 4 cups water in a pot over medium-high heat.
  5. Sprinkle with salt and pepper.
  6. Bring to a boil, then lower the heat so the water bubbles.
  7. Cover and cook, checking to make sure the cobs are always covered with water, 30 minutes.
  8. Discard the corncobs and transfer 3 cups of the broth to a bowl or saucepan.
  9. Return the pot to medium-high heat and add the butter.
  10. When it melts and foams, add the white parts of the scallions and the sugar and cook, stirring occasionally, until soft, 1 minute.
  11. Lower the heat to medium and stir in the flour.
  12. Cook, stirring constantly, until the mixture starts to turn golden and the flour no longer smells raw, a couple of minutes.
  13. Add the cheese and stir until it just starts to melt, less than a minute.
  14. Add the reserved corncob broth and milk and raise the heat to medium-high.
  15. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, 2 minutes.
  16. Add the corn kernels and bring to a boil, then lower the heat so the soup bubbles.
  17. Cook, stirring occasionally, until the corn is tender and the soup has thickened, 10 to 15 minutes.
  18. Add more milk a thinner soup.
  19. Taste, adjust the seasoning, garnish with the scallion greens, and serve.