Weelicious

0 Place the butter in a stock pot over medium heat and saute the onions with the salt for 5 minutes.
1 Add the garlic and continue to cook an additional minute.
2 Add the corn kernels, corn cobs (for additional flavor and thickener), stock, milk and potatoes to the pot and bring to a boil.
3 Reduce to a simmer and cook for 20 minutes.
4 Remove the corn cobs from the soup and discard.
5 Serve.
6 *If you want a thicker chowder, puree half of the finished soup in a blender until smooth and creamy.