Parmesan Corn Chowder
Ingredients
- 3 tablespoons unsalted butter (see Cook’s Note)
- 2 shallots, finely diced
- Kosher salt and freshly ground black pepper
- 6 ears corn
- 1 tablespoon all-purpose flour
- 1 small wedge Parmigiano-Reggiano
- 6 cups (1 1/2 liters) vegetable broth
- 1 cup (250 milliliters) milk or heavy cream
- 3 tablespoons finely chopped chives
- 1 tablespoon finely chopped parsley
- Sour cream, for serving
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