From America's Test Kitchen Season 12: Summertime Supper
For this version of corn chowder, we were looking for a recipe that would pack lots of corn flavor in every spoonful while still maintaining a satisfying, yet not too thick, chowder texture. Inspired by a recipe we found that juiced corn kernels, a trick that delivered pronounced corn flavor, we strained the scrapings and pulp from several cobs through a kitchen towel to get unadulterated corn juice (when we added the unstrained pulp to the pot, the soup curdled). This delivered the intense corn flavor we were after. We lightened things up by using water as our primary liquid, which allowed the pure corn flavor to shine through, then added just 1 cup of half-and-half to give our chowder the right richness. A sprinkling of basil before serving lent a fresh finish.
Usually awash in a glut of dairy, sweet corn doesn't stand a chance in this classic summer soup. So we put the squeeze on the traditional approach.Watch the Video
Be careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Yukon gold potatoes can be substituted for the red potatoes, minced chives for the basil. Depending on the sweetness of your corn, the finished chowder may need to be seasoned with sugar.