I was reminded of this recipe earlier today by another recipe for it. I like mine better, as it's more of a basic template to do what you want. Depending on how many ears of corn you have on hand, you can increase/decrease the rest of the ingredients. I've made this with as little as two ears of corn and as many as six. Here's the middle version.
Corn Chowder
2 tbsp. butter
1 onion, diced
1 sweet red pepper, diced (any sweet pepper will do; you could use a hot pepper too if you wanted more spice)
1-2 cloves of garlic
salt
pepper
cumin to taste (optional)
4 ears of fresh corn
Veggie broth (or you can make a quick stock out of the remains of the corn cobs)
Milk, cream, half and half(whatever you have on hand will work--even a dollop of sour cream or Greek yogurt will work).
Before starting, scrape the kernels of corn off of the ears and set aside. Saute the onion in the butter until soft in a enameled Dutch oven or other soup pot over medium-high heat. Add the red pepper. After a minute, add the garlic and lower the heat to prevent scorching the garlic. Season. Add the corn kernels, then about a quart of stock (you could use more or less depending on what kind of dairy you're planning on adding, or how tight you want your soup). Increase the heat and bring the soup up to a simmer. Simmer, covered, until kernels of corn are soft. Turn off the heat and add the dairy. Using a stick blender, puree some of the soup (you can also put part of the soup in a regular blender and puree it, but you will have to wait until the soup has cooled a bit before trying this, or else the top of your blender will pop off and you will get hot soup everywhere), or else just eat it chunky
Adjust the seasoning before serving.