3 scallions, finely sliced
With a sharp knife, cut the kernels off the corn cobs.
Reserve the cobs. Use the back of the knife to scrape the
“corn milk” from the corncobs into a large saucepan.
Break the cobs in half and add to the pan. Add the stock,
bay leaf, fennel seeds, coriander seeds, and peppercorns
and stir to combine. Bring to a boil over high heat, then
reduce to just below a simmer and let steep for 10
minutes. Strain the stock through a fine-mesh strainer into
a bowl; discard the cobs and spices.
- While the stock infuses, heat the pork, if using, and
butter in a 3-quart saucepan over medium-high heat until
the butter melts. Add the onions, garlic, and corn kernels
and cook, stirring frequently, until the pork has rendered
its fat and the onions are softened, about 7 minutes.
Reduce the heat if butter begins to brown. - Add the corn stock, potatoes, and 1 teaspoon salt, bring
to a simmer, and simmer, stirring occasionally, until the
potatoes are tender, about 10 minutes. Add the milk and
stir to combine. The chowder will look broken, with
melted butter floating on top. Use an immersion blender
to blend the soup until the desired consistency is reached.
Alternatively, transfer half of the soup to a regular
blender and blend, starting on low speed and gradually
increasing to high, until smooth, about 1 minute, then
return to the remaining soup and stir well. Season to taste
with salt, pepper, and sugar (with very fresh corn, sugar
should not be necessary). Serve immediately, sprinkled
with the sliced scallions.