It's worth repeating that corn stock is really good. That goes double for corn chowder made with corn stock. With fresh dill, a head of cauliflower, and an armful of corn, you've got a summer dish worth lingering over. We indulged our love of heat by adding a habanero to the stock, but feel free to omit it, if you prefer.
White Corn Chowder
6 medium ears corn
4 large (or 6 smaller) cloves garlic
1 habanero pepper (optional)
4 cups water
1 TBSP olive oil
1 large onion, finely chopped
generous 2 cups small cauliflower florets, from about 1 medium head
1 stalk celery, thinly sliced
1 tsp dried marjoram
1 dried bay leaf
1/2 tsp fine sea or kosher salt
2 TBSP chopped fresh dill
2 cups nondairy milk
black pepper, to taste
Remove the husks and silks from the corn. In a large mixing bowl, place the cob tip-down in the center and, holding the end, use a small knife to cut the kernels off in a downward motion so they're caught by the bowl. Repeat with remaining ears and transfer the stripped cobs to a soup pot. Set the kernels aside.
Add the garlic and habanero, if using, to the soup pot and add the water. Boil, reduce heat, and simmer, covered, for 45 minutes. Strain. This should produce about 3 cups of stock. If you're short, add enough water to make 3 full cups. Set aside
In the now-empty soup pot, heat the TBSP of oil and saute the onion until translucent, about 10 minutes. Add the cauliflower, celery, marjoram, bay leaf, salt, and stock. Cover, reduce heat to medium-low, and cook for 5 minutes. Add the corn kernels and dill, and simmer, uncovered, another five minutes. By now, the cauliflower should be tender (if not, cover and simmer a few minutes more). Remove from heat.
Add the milk and black pepper. Pulse with an immersion blender until thickened, but still chunky. (If you don't have an immersion blender, remove a couple of cups of soup, carefully blend/process with the milk, and return it to the pot.) Adjust seasoning and reheat gently.