Two words: corn cobs.
Just cover your de-kerneled cobs with water, bring to a boil and simmer. What do you get? Corn broth! Why in the world would you want corn broth? For a corn chowder full of flavor. Just like the base of any good soup is a (homemade) stock, the same goes for a good corn chowder.
Simmering the cobs for at least 20 minutes allows the rich corn flavor to release into the water and then into your soup. Sure you could use vegetable or chicken broth - but you do want your chowder to taste like corn, right? And if you're already slicing the corn kernels off the cobs anyway, you already have the cobs at your disposal. Using corn broth will make your chowder will taste like it's been cooking for hours. When we know, it doesn't even take one hour.
But what if you're not making chowder? That's fine. Boil your cobs, get your broth and freeze it for when you do. Maybe you'll be craving corn chowder come January. Or freeze the cobs with other vegetable scraps and make broth another time.
Do this and people will be impressed by your amazing resourcefulness. Not to mention, delicious chowder.
Think you have a better tip for corn chowder? Then let us know about it in the comments below!