Make as much of the Corn Stock as you can while corn is still in season. You'll be so glad to have the essence of summery corn available to you in the winter. Use in stews, risottos, and soups. This luscious, hearty, rich chowder is resplendent with roasted corn (that which you cut from the cob and froze, you frugal cook you!), cubes of potato with a hint of red skin still on, and hints of orange carrot in a fragrant broth that smells just like fresh sweet corn and is made thicker and velvety with the addition of cream cheese.