I stashed a lot of local sweet corn in my freezer during the summer and early fall, enough to make the occasional corn chowder in addition to throwing it into chili and black bean soup all winter.
2 medium onions, diced
6 cloves garlic, minced
1 1/2 - 2 lbs potatoes, cubed (no need to peel)
Water and/or stock (chicken or veggie)
4-5 cups corn kernels (frozen is fine)
1 tsp dried sage
1 - 1 1/2 cups shredded sharp cheddar
1 cup milk
Salt and pepper to taste
Hot sauce (optional)
Heat a little olive oil in a soup pot. Add the onions and garlic and saute over medium-high heat for about 2 minutes. Add the potatoes and enough water and/or stock to cover them. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
When the potatoes are tender, add the corn and sage. If desired, puree a little of the soup in a blender or with an immersion blender to thicken it. Remove from heat and stir in the cheddar so that it melts completely. Add the milk, then add salt and pepper to taste.
Serve hot. Pass hot sauce at the table if desired.