Corn Chowder with Miso and Scallions | Christopher Kimball’s Milk Street | Recipes, TV and Cooking T

Ingredients

• 3 tablespoons salted butter, cut into 2 or 3 pieces
• 1 bunch scallions, thinly sliced, white and green parts reserved separately
• Kosher salt and ground black pepper
• ¼ cup white miso
• ¼ cup mirin
• 4 ears corn, husked, kernels cut from cobs (about 3 cups), cobs reserved
• 1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch cubes
• Optional garnish: Chili oil