Corn Chowder With Cheddar
- 6 ears fresh corn
- Salt and freshly ground black pepper
- 4 tablespoons butter
- 2 scallions, white and green parts separated and chopped
- 1/2 teaspoon sugar
- 1/4 cup all-purpose flour
- 1 cup grated cheddar cheese
- 3 cups whole milk, or more as needed
- Shuck the corn, remove the silk, and cut off the stem end so the cob has a flat surface.
- Stand each ear up on a cutting board and scrape off the kernels.
- Transfer the kernels to a bowl.
- Put the corncobs and 4 cups water in a pot over medium-high heat.
- Sprinkle with salt and pepper.
- Bring to a boil, then lower the heat so the water bubbles.
- Cover and cook, checking to make sure the cobs are always covered with water, 30 minutes.
- Discard the corncobs and transfer 3 cups of the broth to a bowl or saucepan.
- Return the pot to medium-high heat and add the butter.
- When it melts and foams, add the white parts of the scallions and the sugar and cook, stirring occasionally, until soft, 1 minute.
- Lower the heat to medium and stir in the flour.
- Cook, stirring constantly, until the mixture starts to turn golden and the flour no longer smells raw, a couple of minutes.
- Add the cheese and stir until it just starts to melt, less than a minute.
- Add the reserved corncob broth and milk and raise the heat to medium-high.
- Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, 2 minutes.
- Add the corn kernels and bring to a boil, then lower the heat so the soup bubbles.
- Cook, stirring occasionally, until the corn is tender and the soup has thickened, 10 to 15 minutes.
- Add more milk a thinner soup.
- Taste, adjust the seasoning, garnish with the scallion greens, and serve.