I know this one! I might have also added a bit of leftover smoked chicken to it.

https://www.williams-sonoma.com/m/recipe/corn-chowder.html

Corn Chowder
Adding the corncobs to the soup while it cooks intensifies the summery flavor of fresh corn.
Prep Time 15 minutes
Cook Time 250 minutes
Servings 8
Serves 6 to 8.
Ingredients

4 bacon slices, minced
1 yellow onion, chopped
6 cups milk
2 russet potatoes, peeled and diced
12 ears of corn, kernels removed, 6 corncobs reserved
1⁄4 cup chopped fresh chives
Salt, to taste
Cayenne pepper, to taste

Directions
In a sauté pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.

Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer's instructions.

Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency. Alternatively, in a blender or food processor, puree the soup in batches until smooth. Stir in the chives. Season with salt and cayenne pepper. Serve immediately.
Serves 6 to 8.
Adapted from Williams-Sonoma New American Cooking Series, California, by Janet Fletcher (Time-Life Books, 2000).

These are two of my favorites. I got the first one from Bon Appetit…circa early 90’s.

Roasted Corn Chowder With Potatoes and Bacon

(Serves 8)

8 ears corn (or 8 cups frozen)
1 large red bell pepper (see Note below)
6 slices bacon, diced
2 cups chopped onion
3 T. butter
1/2 tsp. dried thyme
1/4 cup flour
6 cups chicken stock
2 large russet potatoes, peeled and diced
1 1/2 cups half and half

Garnish: chopped chives or green onion

Grill corn over medium-high heat until slightly charred and crisp/tender (about 12 minutes), turning often. Grill or roast pepper until blackened on all sides. Seal pepper in paper bag and let stand 10 minutes. Peel, seed and chop. Cut kernels from corn.

Sauté bacon in large pot over medium heat until just crisp. Add onion, butter and thyme; sauté until onion is soft, about 10 minutes. Sprinkle with flour and stir 2 minutes. Gradually mix in stock. Add potatoes and simmer until tender, about 10 minutes. Stir in corn, chopped pepper, and half and half. Simmer for about 25 minutes. Season well with salt and pepper. (Can be prepared 1-2 days ahead. Cover and chill. To serve, bring to simmer, thinning with more stock, if necessary.) Serve, garnished with chives or green onion.

Note: You can also use jarred, roasted peppers instead of charring it yourself. OR, you can chop the pepper and sauté it with the onion.

And this one from Ina Garten.

https://barefootcontessa.com/recipes/cheddar-corn-chowder

I've only made vegetarian with fresh corn, though I get the appeal of roasted. Very simple. Rough blend some. Kernals of some. Veg stock. Small amout of milk or cream. Seasoning. Scallions to garnish. Very corn forward. Good.

Just wanted to add I’ve had the Roasted Corn Chowder recipe I posted made with Trader Joe’s frozen, roasted corn. I could tell the difference from fresh corn, but it was still tasty.

reserve a cup of the fresh corn to add after everything is mixed and cooked.

I did find a quick and easy insnt pot recipe, if you have one. fresh local corn is just starting to come in ... very pricey this year ... 7 to 8 bucks a dozen

that IP recipe

If you haven't tried Natasha's Kitchen recipes, you're missing some of best! Here is her Corn Chowder recipe using the cobs for the stock.

Natasha's Corn Chowder

That is a good recipe above. One thing to keep in mind....with good rich homemade stock, liquid gold, is to make your corn cob stock in water...as little water to cover. Corn off the cob is light in weight because the entire core is air. It soakes up all that good stock. Very light going into the pot and very heavy once removed. (full of good stock).

Boxed grocery stock is mostly water. I would not even waste boxed stock on corn cobs.

We never have milk or cream. Just some powdered goat, buttermilk, milk in the freezer. I'll offer it on the side for guests.

A half cup of fresh blanched corn, off the cob, into the blender with some of the veg moripoix makes a nice 'cream' for a non-dairy chowder.

I like the rest of the fresh corn at the last few minutes of cooking.

I was so pissed 5-6 years ago when i put corn cobs in my good stock.

For some reason i never use carrots in my miropoix for chowder. Like leek garlic potato soup.

Unless i have parsnips or yellow/white carrots. It is all about that fresh corn forward.

No flour or thickener. Prefer a brothy chowder, not thick. And no judgement.

You are the home chef. Mke it the way your family/friends like it.

Rather than make two versions to please dairy sensitive, i offer a cream/dairy tiny 'gravy boat' at the table.

>> I was so pissed 5-6 years ago when i put corn cobs in my good stock.

I don't know what you mean. Why did that make you mad?

Suzieque, I read it as meaning the cobs soaked up all the good stock, to be thrown away, when they were supposed to be donating the corn left after cutting the kernals to the water. Is that right, S?

What surprises me is how many recipes call for bacon or similar. I would think they'd cover up the corn flavor. Perhaps they're for late Summer, overgrown, flavorless corn? I guess most people wouldn't like it to be called ”bacon” soup, but bacon flavored corn soup is better.

I've never had corn chowder with meat. When I said ”vegetarian” up topic, I meant the stock, as in not chicken stock. I wouldn't call corn chowder made with chicken or meat stock ”with meat in it” other than to express that it wasn't vegetarian. The corn chowders I've had were like I make, or like Sleevendog described. Like creamed corn, with the base being pureed corn (not the cream), pretty much, only soup not forkable. And maybe with onions or peppers.

I appreciate all the recipes and advice.

Just finished taking the kernels off the cobs and now the cobs are simmering in plain salted water. I had planned to use chicken stock, but after reading sleevendog's comments I opted to forego that.

I'm not a fan of bacon except in baked beans and the yearly BLT. I find it overpowers a lot of things. I may add a little smoked Spanish paprika to the chowder to slightly mimic that smokey flavor. Yet to be determined.

Plan is to saute onions, sweet peppers, celery, and serrano pepper initially. May or may not add garlic and carrots. Still thinking about that while the stock cooks.

Will puree a cup of the corn with a cup of milk and keep the remaining kernels whole.

Chloebud, I may add a little grated cheddar the last few minutes a la Ina. Still thinking about that too.

Judi, let us know how it goes. I‘m such a corn chowder fan.😊

Thanks for the recipes, folks. A few years ago I developed a southwestern styled corn chowder on the lean side. I might have jotted notes. I love good corn chowder.

Turned out great! I sauteed onions, celery, sweet peppers, one serrano, and a small carrot in butter. When soft I added 2 TB. of flour to make a light roux, then 2.5 cups of corn stock and 1 cup of milk along with the cubed Yukon Golds. I seasoned with S&P and some smoked Spanish paprika. When potatoes were done I added 1 cup of corn pureed with a cup of milk and the rest of the corn kernels -- probably 3 cups. When heated through I added about 1/2 cup grated white cheddar.

Down here we get 2 corn seasons, so I'll definitely be making this again in October.