There are only two keys to perfect corn chowder: perfect corn, and perfect technique. Easy, right? Fortunately, it's simpler than it sounds, especially at this time of year when great fresh corn is everywhere.
'corn chowder' on Serious Eats
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 know those foods that you just prefer a certain way? I'm like that with chowder. I like my chowder thick but not ultra rich. Sounds like an oxymoron, right? Let me explain.