The key to great corn flavor in this simple chowder is making a quick corn stock from the cobs of the fresh corn and using it as the base for the soup.
You might need to buy:
- low sodium canned or homemade chicken or vegetable stock
- bay leaf
- whole fennel seed
- coriander seed
- whole black peppercorns
- butter
- flour
- half and half
- Kosher salt and freshly ground black pepper
- Sugar