Squash, corn, potatoes, and whole milk star in the base of this creamy soup, which gets topped with cheddar cheese and scallions. To remove the kernels from the cobs without scattering corn everywhere, break the cobs in half before slicing down. Doing so creates flat, sturdy bases you can place on a cutting board. But don't get rid of the cobs just yet! The cobs give the chowder its intense flavor, so instead of discarding them immediately, you’ll simmer them in the soup for about 10 minutes. Doing so extracts the milky juice inside, which thickens the soup and punches up its sweetness.