This is exactly what I want in a meal from about September until April. It’s thick, creamy, hearty, and goes perfectly with freshly baked bread. It’s even healthy. Not like kind-of-healthy, but really healthy. There’s just nothing bad in it. So I can eat my bowl of thick, creamy chowder and not even feel bad...Read More »
The secret to the rich flavor is in the aged cheddar. I love Cabot Cloth-Bound Cheddar for its intense almost nutty flavor, but any aged sharp cheddar will do. Be sure to not only cut off and grate the corn, but to scrape the cobs. Doing so will add so much extra corn pulp and starch that it really boots the creaminess and corn flavor of the soup.