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"The chowder began with a series of regrets: I have no bacon. I have no cream. Would adding seafood make this better? Do I want to thicken it with flour or pur\u00A9e some of the potatoes? Turns out sometimes a thing can be beautiful all on its own. My simple corn chowder was one of those things, with its sweet, clean corn flavor. It took just a little bit of butter, some onions, water, potatoes, milk, salt and pepper, along with a couple of ears of fresh corn. Nice and light for the end of a hot summer day.   The trick I used for a boost of corn flavor? After I had cut the corn from the cobs, I stood the cob on one end in a bowl and used the back of my knife to scrape along the kernel-less cob. I ended up with a milk mush that I stirred into the chowder. I&amp;#039;ve also seen a recipe where you simmer the cobs with the soup; I haven&amp;#039;t tried that but I suspect the effect is the same.  This recipe starts with about \u00BD tablespoon butter and \u00BC cup minced red onion heating together in a deep skillet. Once the onion is soft, add 2 or 3 medium red potatoes, peeled and diced, along with a couple sprigs of fresh thyme. Add water or stock to almost cover the potatoes and simmer until they&amp;#039;re soft. Then in go 2 cobs&amp;#039; worth of corn kernels along with whatever corn &amp;quot;milk&amp;quot; you can scrape from the cob. Cook gently for a few minutes, adding more water if you need to. When the corn is done, add about a cup of milk and salt and pepper to taste and heat through.  Summer soups? Of course.  Chicken Tortilla Soup  Italian Vegetable Stew  Corn-Cilantro Soup  What kind of soup do you like to make in the summertime? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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