Serious Eats - seriouseats.com

I thought this sounds really awesome too (sorry I don't know how to do the fancy linking) and the corn fritters sounds just as amazing!

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/08/05/FDQN1228TU.DTL#recipe3

Fresh Corn Chowder

Feel free to omit the bacon if desired.

Ingredients

4 slices bacon, chopped
1 small onion, chopped
2 medium celery stalks, diced
6 small ears of corn
4 1/2 C. milk
2 medium potatoes, peeled and diced
1 1/2 tsp. salt
1/2 tsp. ground white or black pepper
1 Tbs. butter

Directions

In soup pot over medium heat, cook bacon, stirring, until it releases its fat and begins to crisp, 10-15 minutes. Leave bacon in the pot, spoon off all but 2 Tbs. of fat. Add and cook onion and celery, stirring, until tender and slightly brown, 10-15 minutes.
Remove kernels from ears of corn, set kernels aside but add cobs to the soup pot along with milk and potatoes. Push cobs into milk to fully submerge them. Bring milk to boil, reduce heat and simmer, covered, until the potatoes are tender, 10-15 minutes. Remove cobs.

Stir in reserved corn kernels along with seasoning. Simmer gently until the corn is tender, about 5 minutes. With a slotted spoon, remove 1 1/2 C. solids from the soup and purée until smooth. Return to soup; add butter. Let stand until butter is melted, then stir. Ladle into warmed bowls.

Yield: 6 cups

Hillary
Chew on That

Here's my time tested, crowd pleasing, Chicken Corn Chowder.

Chicken Corn Chowder

2 Tbsp butter
2 large leeks, mostly white parts, finely chopped
2 carrots, diced
2 stalks celery, with leaves, diced
2 medium potatoes, peeled and cubed
4 ears of fresh sweet corn kernels
4 cups chicken stock
several good grinds of black pepper
1/2 tsp sugar
1 cup cooked, diced chicken
1/2 tsp dried sweet marjoram
1/8 tsp of fresh lime zest (optional)
1/2 cup light cream

Process half the sweet corn kernels in a food processor, ’til they are a course paste (do not puree), reserve the other half as is, to add much later in the cooking process). In a large saucepan, melt the butter over low to moderate heat. Add the leeks and carrots and sauté slowly, stirring occasionally, until the leeks are wilted, about 10 minutes. Stir in the celery and the potato and continue to sauté, stirring occasionally, for another 5 minutes.

To the sautéd vegetables add the processed corn, the stock, the pepper, sugar and marjoram. Bring to a simmer then lower the heat and cook for about 20 minutes, until potatoes and carrots are tender. Stir in the remaining corn kernels and the chicken, bring back to a simmer and cook over low heat for 10 minutes. If you are adding the lime zest, do so, then stir for a minute or two. Then add the cream, and stir for 5 minutes or less (you want the soup to be hot).

Serves 6

This is my favorite, a corn poblano chowder. I always forget how much we love it and always swear to make it more often. So I'm glad this topic came up.

http://littlebouffe.blogspot.com/2006/02/poblano-and-corn-chowder-corn-and.html

It takes less than an hour to come together.