Best of Summer Corn Chowder

• 6 ears corn, with kernels cut off and saved
• 2 small zucchini (diced)
• 12 large sweet onion (diced)
• 1 garlic clove
• 1 12 tablespoons white flour
• 4 tablespoons butter or 4 tablespoons margarine
• 1 cup whole milk or 1 cup half-and-half
• salt and pepper

1. Cut kernels off corn and place ears in large stockpot.
2. Cover with water and boil about 15 minutes.
3. Remove ears and save water (has starch and corn flavor).
4. Add two tbsp butter to nonstick pot and saute onions until translucent.
5. Add zucchini and saute several more minutes.
6. Add flour to vegetables and coat to toss.
7. Add rest of butter.
8. Place garlic clove whole in vegetables.
9. Add corn in batches, and toss and until heated through and light cooked, 3-5 minutes.
10. Begin to add reserved starchy-water back and stir.
11. Add milk.
12. Add starchy-water until desired consistency is achieved.
13. Season to taste, and simmer until thick.
14. May puree some of chowder to change consistency if desired.
15. Enjoy!

corn, zucchini, sweet onion, garlic, white flour, butter, milk, salt

Taken from www.food.com/recipe/best-of-summer-corn-chowder-323781 (may not work)