Today’s super-simple corn chowder is inspired by one I came across on NewEngland.com that relies on an old zero-waste trick; namely, scraping the spent cobs to release the pulp and sweetcorn “milk” still left on the cob. Like asparagus, corn is best eaten as fresh as can be, so look for whole ears with bright green husks. Keep in the fridge and, for the most flavourful soup, aim to cook them the same day.
