Salmon and Corn Chowder

To cut the kernels from the cob, hold the ear of corn by its pointed end and stand it upright and slightly angled, resting its stem end in the bottom of a wide bowl. Using a sharp knife, cut down the length of the cob, taking off 3 or 4 rows of kernels at a time and rotating the ear slightly with each cut. Cut as close to the cob as possible. Continue until all the kernels have been removed. To get as much juice as possible for a recipe that requires it, when all the kernels have been removed, stand the cob on end and scrape down with the dull side of the knife blade to draw out the remaining corn milk. You can also use a kernel cutter to remove the kernels.
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