I've made corn chowder before but haven't seen this method of boiling the cobs with the stock and thought I'd give it a try. Not sure how much flavor it added and if it would be just as good without that step, but it really didn't add much time so if you're using fresh corn on the cob you might as well add the cobs to the stock! Most of the time I make corn chowder using frozen corn though and always like it just fine - so if you can find fresh corn in January I'd give it a try just to say you did hahah, or the rest of the time replace the fresh with frozen and skip the cob in the stock step. The flavor is really good - I did change a couple things (omitted the whole seeds and peppercorns and added thyme leaves, and added diced celery along with the onions. I know I took a picture of the finished chowder but can't find it in my files anywhere! I'll update with a picture the next time I make it. In the meantime, I found this recipe at serious eats and they have lots of photos and more information.

6 ears corn, husks and silks removed

1 1/2 quarts low-sodium canned or homemade chicken or vegetable stock

1 bay leaf

1 teaspoon whole fennel seeds

1 teaspoon coriander seeds

1 teaspoon whole black peppercorns

4 tablespoons butter

1 medium onion, finely diced (about 1 cup)

2 medium cloves garlic, minced

3 tablespoons flour

1 to 2 russet potatoes, peeled and cut into 1/2-inch dice (about 1 1/2 cups diced potato)

2 cups half-and-half

Kosher salt and freshly ground black pepper

Sugar

3 green onions, finely sliced

DIRECTIONS:

Hold one corn cob upright in a large bowl and cut off kernels with a sharp knife.

Repeat with remaining cobs and reserve kernels and cobs separately.

Use the back of a knife to scrape corn cobs into a medium saucepan to collect
any milk left in the bases of the kernels. Break corn cobs in half and add to
saucepan. Add chicken or vegetable stock, bay leaf, fennel seed, coriander
seed, and whole black peppercorns. Stir to combine. Bring to a boil over high
heat, reduce to just below a simmer, and let steep for 10 minutes. Strain
through a fine mesh strainer and discard cobs and spices.
While stock infuses, melt butter in a separate 3 quart saucepan over
medium-high heat. Add onions, garlic, and corn kernels, and cook,
stirring frequently, until onions are softened and kernels are tender,
about 7 minutes. Reduce heat if butter begins to brown. Add flour and
cook, stirring constantly, for 1 minute.
Stirring constantly, gradually add infused corn stock, letting mixture come
to a simmer. Add potatoes and 1 teaspoon salt. Let simmer, stirring occasionally,
until potatoes are tender, about 10 minutes. Add half and half and stir to
combine. Soup may look broken with melted butter floating on top at this stage.
Transfer 1/4 of soup to a blender and blend on high until smooth, about 1 minute.
Return to pot and whisk to combine. Alternatively, use a hand blender to blend
in the pot until desired consistency is reached. Season to taste with salt,
pepper, and sugar (with very fresh picked corn, sugar should not be necessary).
Serve immediately, sprinkled with sliced scallions, or chill and serve cold.
(Once chilled, you can adjust the texture by whisking in water a tablespoon
at a time until desired consistency is reached.)